Corwin is almost 4 years old now. He has been asking me to bake for him maybe once a week lately. He completely lights up whenever I do, so I say yes when I can. He helps most of the time, and it’s fun dancing together while waiting for things to finish baking.
Pinterest has been a big help with recipe gathering. I’m not particularly good in the kitchen, so the easier the recipe, the better off we all are. I got this muffin recipe there, it’s called Ultimate Muffins. Sets your expectations very high, doesn’t it? It’s good though. I like making muffins because I can make them with all sorts of ingredients. Some of the things I’ve tried with this base are cheese, oatmeal, peanut butter, cinnamon, bananas, and blueberries. It’s quick and painless, and great for school snacks.
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon fine salt
1 tablespoon baking powder
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
I’ve made a couple of minor tweaks with the original recipe. Buttermilk isn’t easy to find in Metro Manila, so I use whole milk instead. (I hear they have it at Salcedo Market, but it’s out of the way for us.)
Preheat oven to 230°C. Line muffin tin with paper liners. I prefer to coat it with a little of the melted butter.
Combine flour, sugar, salt, and baking powder in a bowl.
Beat together the milk, butter, egg, and vanilla in another.
Pour into dry ingredients and stir until combined. Don’t overmix! Divide evenly among the muffin tin cups.
Bake for 5 minutes, then reduce temperature to 200°C. Continue baking until golden brown, around another 12 minutes.
Edit: Tried it with buttermilk instead of milk. OMG, it is so. much. better. If you don’t have buttermilk, mix 1 cup of milk with 1.5 tablespoons of lemon juice, and let it stand at room temperature for 10-15 minutes before using it as recipe requires. (Include the curdled bits!)