Ok, so I have to admit, I'm a master (or so they say) at pasta making , not so bad on the main course front, but when it comes to putting together desserts or baking cakes, well, more often then not my first attempts end up in the bin.
But I like a challenge any time it looks me in the eyes, and I've stubornly been testing my hand on the baking front, with promising results.
But I like a challenge any time it looks me in the eyes, and I've stubornly been testing my hand on the baking front, with promising results.
My latest fixation is with muffins, which are supposedly easy peasy to make, but which I managed nonetheless to mess up first time around.
But then again, I guess in the kitchen it's a question of trial and error, and success is acieved through pure perseverance. So if my first batch - of 30 muffins!!! - ended up in the bin, my second and third and so on and so forth attempts came out more then ok.
In fact, since getting the nack of muffin baking, I've become ever so slightly more daring, and am starting to venture into more interesting creations than your average chocolate version.
During my usual coffee and net brousing this morning I stumbled across this recipe, which looks interesting and within the boundaries of my yet poor baking skills.
So, as the weather forecast is all but promissing this weekend, I'll probably spend tomorrow cleaning, playing with my own little blond hurricane and giving these little sweeties a try.
Following is the recipe I've been using so far, and which has proved to be easy, fast and an absolute winner. Thank you Nigella (Lawson) for your down to earth no fuss recipes, which always inspire me, and which I always seem to go back to!
Nigella's Muffins:
6 tablespoons butter
1 1/2 cups Flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup sugar (even though I add more)
1/2 cup yogurt + 7 tablespoons low fat milk
1 large egg
Combine dry ingredients in a bowl.
Melt butter and add wet ingredients. Pour wet ingredients into dry and mix VERY (believe me when I say very!) very little, just barelly enough for the flour to have mixed in completely.
It will look very lumpy and dense, and that's the way we like it.
Melt butter and add wet ingredients. Pour wet ingredients into dry and mix VERY (believe me when I say very!) very little, just barelly enough for the flour to have mixed in completely.
It will look very lumpy and dense, and that's the way we like it.
Spoon into paper cups lining muffin tin and bake at 180° for 20 minutes.
With this recipe you can leave your fantasy to run free. Add lots of cocoa powder and pieces of chocolate for a muffin that tastes and looks great next to a cup of espresso coffee, or soak raisins in rhum, and add mix before baking.
Another thing I did was use strawberry yogurt instead of the plain one (that's all I had in the fridge) and then add frozen raspberries to the mix. they came out lovely!
Ok, am rambling off as usual, so here is the link to the recipe I'm gonna try this weekend. will let you know!
P.s. to all, if you have other recipes, variations, ideas re muffins....LET ME KNOW!!!! I want to try them all!
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