A brief treatise on the humble muffin.
I like muffins, maybe even love them. they're easy to make, versatile and satisfying- when they're good. Alas, that's not very often.
Muffins shouldn't be cloyingly sweet or cakey. They shouldn't be the size of softballs. A muffin shouldn't be more than 2 large bites or several nibbles big. It shouldn't have icing. A streusel topping is something I'll grudgingly accept as long as it's applied with a light hand and used only on berry muffins.
You can make muffins when you don't have much at hand and they're inexpensive too. Savory muffins with fruit salad can make a delicious light meal.
Here's a recipe for welsh rarebit muffins with chives:
scant 2 cups of flour
dash of salt
3/4 tsp baking powder, same amount baking soda
1/2 cup vegetable oil
1 egg
3/4 cup plain yogurt- greek or whatever, just not no fat
1 cup grated sharp cheddar
1 heaping tablespoon each dijon mustard and worcestershire sauce
chives or parsley, minced
dash of cayenne if you so desire
Mix cheese with dry ingredients
beat oil, yogurt, egg, worcestershire sauce and mustard, herbs and cayenne
add dry ingredients and don't for the love of all that's sacred, over mix.
I often forget to buy muffin tin liners so I grease and flour them.
bake in a 375 heated oven for approx 20 minutes.
this morning I made these muffins.
Banana, walnut and raisin muffins
1 1/2 cups flours, 3/4 tsp baking powder, 3/4 tsp baking soda, dash of salt, nutmeg and cinnamon
1/2 cup walnuts, finely chopped
scant 1/2 cup dark brown sugar
2 mushy bananas
1/2 cup oil
a bunch of raisins
1/2 cup of milk
1 large egg
beat bananas, oil, milk, egg and brown sugar
combine dry ingredients and raisins, mix lightly with wet ingredients
bake at 375 for about 20 minutes.
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