Muffins: It’s not the size that counts

These muffins are the second most compelling reason to start this blog. The lovely Rana and I began making these when we lived in Istanbul and they soon became a crowd favorite. Underneath the seemingly simply outward appearance of this fluffy little treat is a complex, vibrant wealth of possibilities. I have memorized this recipe but it seems almost every time I make it, it’s different.

Preheat the oven to around 200 degrees C (400 F).

First, assemble the core ingredients:

2 cups flour
3 teaspoons baking powder
3/4 cup sugar (white or brown)
1/2 teaspoon of salt
1 egg
1 cup milk
1/4 cup of oil

 
Seven ingredients are easy to remember. Four dry, three wet and you are on the yummy train before you know it. Mix up the dry ingredients in a bowl. This is the time where your creativity will shine like your high-school guidance counselor always said it would. For this particular batch I added a peeled diced pear
and the obligatory 50-70 grams (half a cup) of chopped chocolate or chocolate chips. I feel dark chocolate is perfect but really any kind works. Chop it up to and mix it in with the dry ingredients. After many failed attempts, (OK, not that many) we discovered that this was crucial to the success of the muffins. 
Observe!  Once you have dropped in your touch of inspiration, add the yummy wet ingredients. Here is the other moment where the success of the muffins lies in your capable little hands. MIX SLOWLY. Just mix it enough to get the dry ingredients wet. Stop when this happens. This will help to keep your muffins fluffy.

Glop the batter into a greased muffin tin. Here you see that mine is a mini-muffin tin, whoo hoo. Bite sized yum. Bake for about 15-20 minutes, or until golden brown.

Look upon the majesty of your creation! They should easily plop out of the pan if you greased it adequately. If not, use a plastic knife to get them out. Now they are ready to serve or as I refer to it, eat them up all by myself.

Enjoy these amazing bits of fun.

Variations:
Apple cinnamon (1 Apple and 2 teaspoons cinnamon)
Pomegranate 
Cheddar Sausage (1/2 cup of grated cheddar and 1/2 cup of cooked sausage)
Have fun.
Labels: breakfast

4 thoughts on “Muffins: It’s not the size that counts

  1. I accidentally bought sugared yogurt the other day (Danone cleverly made its packaging look identical to natural yogurt). I have been trying to think of creative ways to use it up. Made a batch of muffins today, used a cup of the yogurt with only a dash of milk and added a tablespoon less of white sugar. They are delicious and fluffy!

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