If you never turn on the oven, you are clueless about baking, and you think that you can’t bake anything nice, then you should give yourself a chance and try to bake muffins. Really! It is simple, mixer-less, and yummy =)
My first try baking muffins was about two years ago. It was all started when my cousin brought her home-made muffins to our house and everybody just loved them.
And somehow, I felt obliged to learn making one my own when I saw Alex happily finished one whole muffin, and also when hubby asked me (while he was eating his portion), “Dear, do you think that you can make these for us?”
TENG TENG TENG!!! Here come the challenge. And of course I had to say, “Mmm…maybe I shall give it a try.”
My first experiment with muffins was a failure, they were hard and flat. The second one was also a failure and the third one…was a failure too.
Errr…basically the whole family had no choice but to eat hard muffins for about two months. And of course, again and again, we blamed the oven and the recipe =P =D
I then did some study and ‘research’ about muffins which I never thought that I ever need to, and experiment with some recipes. And one of our family’s favourite choice is double chocolate banana muffins, which I got the recipe from here.
Few reasons why I like to bake muffins:
- Only basic ingredients needed.
- Dry ingredients can be prepared before hand. Normally I measure and mix all the dry ingredients 1-2 day before, kept them in an air tight container, and then use them the next day when the kids are having their nap.
- It is mixer-less, hence less things to wash and clean.
- Muffins can be frozen up to 1 month and can be heated up using microwave.
- The portion can be personalized according to your family member’s preference by using small muffins cups for toddlers and big muffin cups for the parents.
Few tips to make high-domed and moist muffins:
- Mix wet and dry ingredients separately. And make sure that the dry ingredients are well mixed using a whisk or fork before you mix them with the wet ingredients.
- Do not over mix the batter. Resist the temptation to stir or beat the batter until it is smooth and lump free. The final mix should be thick and lumpy. It should be spoonable, not pourable.
- Do not over fill the muffin cups. If you are using muffin cups, you just need to fill them up until 80% in order for them not to overflow. However, if you are using muffins tin, you can feel them up until 90%.
- Preheat the oven. It will make the batter less dense and sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. I usually preheat the oven for at least 15 minutes before I start putting in the muffins.