A couple of days ago, I decided that I wanted to rediscover my old school muffin cookbook. This baby’s been alive and kickin’ since 1982. No joke. Soo, the spiral binding is a little worse for wear, and the pages are a wee bit stained,…it’s still looking pretty spiffy, despite being 210 years old. Ohh, you weren’t aware?? Uhh, yeah, cookbooks’ ages are calculated in dog years.
Aaaannnnd, we’re back.
So, I pulled this little guy off the shelf, dusted him off a bit, and geekily enjoyed flipping through the much-loved pages.
After weighing my options, I opted to engage my, perhaps underused, creativity and whipped up the basic muffin batter. I then delighted myself by dreaming up different flavour combinations. Strangely, this batter makes only 8 muffins, not the standard 12, and while I considered scaling the recipe up to fill my muffin tin, I stuck with the original recipe.
I could certainly have chosen to try just a couple of different combinations, but where’s the fun in that?
After some careful deliberation, I decided to bake the following muffins:
1. spicy chocolate chip (using red pepper flakes)
2. crystallized ginger and cardamom
3. mixed berry
4. peanut butter and cherry jam
5. lemon-orange poppy seed
6. pecan with a sweetened cream cheese center
7. granola (using homemade granola)
It was all kinds of fun until dish time rolled around.
This muffin batter is fabulous if you want to be creative with your own flavours. You could simply bake it as is, but that’s much less exciting.
The “Nothing Muffin”
Adapted from Muffin Mania, 1982
2/3 cup all purpose flour
1/3 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup milk (I used skim)
2 Tbsp melted butter
2 Tbsp extra virgin olive oil
1 tsp vanilla extract (optional)
1. Preheat your oven to 375 degrees and line a standard size muffin tin with liners (or lightly grease). Since this recipe only makes 8 muffins, you’ll only need to line or grease 8 of the 12 spaces. Fill the empty four cavities with a little bit of water to ensure that your tin doesn’t warp in the oven.
2. Stir together the dry ingredients (the first 5).
3. In a medium-sized bowl, whisk together the wet ingredients (the last 5).
4. Stir the dry ingredients into the wet, only until moistened. Over-mixing = tough muffins.
5. Add whatever your heart desires to the batter. If making different versions, divide the batter in equal size portions into smaller bowls prior to adding any of your extra ingredients.
6. Fill the muffin tin with your little delights.
7. Bake for 15-20 minutes. Until a toothpick comes out clean.
Please let me know if you come up with any, extra-special, incredibly-delicious, combinations! I’d love to expand my own repertoire.