My muffin-making escapades have begun, and I’ve learned some lessons along the way which I’ll share over the next couple of weeks on Muffin Monday posts. Muffins take less than 10 minutes to get ingredients together and mix up, and only 18 minutes to bake. They are quick and easy, one of the major allures, and it is one of the first basics with ingredient ratios that I am almost able to remember off of the top of my head.
Some lessons learned : 1) blueberries in muffins are pretty forgiving when the berries are in the later stages of their lives. 2) spraying the paper inserts more accurately helps the muffins to pop out when it comes time to enjoy them. 3) They are easy to experiment with new flavors and additions. 4) They don’t last a week in my small household with the occasional guest and the fact that my husband swoops up three at a time and runs out the door before I can blink an eye; so I resolve to make a new batch for breakfasts and snacks by the end of the week if I want any for myself.
Here’s how I made them:
Briefly whisk together the dry in one bowl, and get the wet going in a mixer. Then combine after. Into muffin cups, the dough goes. Then 400F for 18 minutes.
Ingredients:
- 1-3/4 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 1/4 cup cooking oil
- – whatever I had – about a pint and quarter of fresh blueberries
- – zest of one lemon
- -quick dash of nutmeg
Enjoy the start of your week!
BlueBoots
