Sunday, April 5, 2009

first muffin

not really satisfied with the result but i still intend to bake muffin the next time. i found the recipe at manang's foodblog with some tips on how to achieve muffins with high peaks. i tried to follow it but i obviously failed since i was not able to achieve that high peaks. i don’t know exactly where i went wrong (mmmmm... maybe the oven temperature?) and my muffin’s a bit tough the next day. since it was my first time to bake muffin, i just used the basic muffin recipe manang posted. next time, i’ll try the ones with fruits or variations.

even if it’s a failure, it’s still edible and k still ate it and brought some in the office for his coffee break (he has to, or else i will have to eat it all... hahaha...)

you can view the recipe here but i'm posting it here also. she got the recipe from KAF.
yield: 12 muffins, 24 mini-muffins, or six "crown" muffins.

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 tsp. salt
1 tbsp. baking powder
1 cup milk
1/4 cup vegetable oil or softened butter (optional)¹
2 large eggs

preheat your oven to 500°F.

blend together the dry ingredients as long and as vigorously as you want. if you use a little whole wheat flour in your mixture, it's easy to tell when everything is thoroughly mixed.

beat the liquid ingredients together -- milk, oil or butter, and eggs -- until they are light. if you have a 2-cup liquid measure (one with a lip above the 2-cup mark) it makes mixing the liquid ingredients very easy. most eggbeaters will fit right in the cup, so you can use it both as a measure, and as a small mixing bowl.

pour wet ingredients into dry ingredients. take a fork or wire whisk and blend the two for 20 seconds -- no more! the secret to light and tender muffins lies in this final blending. it's ok if you've left some lumps that look as if they want more stirring; they really don't. so, no matter how hard it is, resist the impulse.

fill cups of a lightly greased muffin tin two-thirds to three-quarters full. place muffins in the oven and immediately drop temperature to 400°F². bake for 15 to 20 minutes, or until muffins test done.

• • • • • •

¹ if you leave the oil out, you can reduce the calories in your muffins by about 30%; the flavor will still be excellent, but muffins won't be quite as tender, and won't keep as well should you happen to have any left over.

² when you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.