Begin Your Day with Muffins

February. The shortest month of the year. The days are even short, but dusk is lingering a little longer now in most places. Some days are misty, overcast with gray skies, and then there are the rainy days with wind, thunder and lightning. And sometimes there’s a surprise snowfall. Then there are those days that are bright with warm sunshine, and we know that spring is not far away. Wherever we are, whatever the weather, muffins are a wonderful way to begin a day.

Muffins are easy to make, and they add a fresh-baked touch to any meal—they are no longer considered “humdrum little hand-warmers”—they have spiffed up their act and gone a bit glamorous. Today’s muffins may be full of shreds of carrot, slivered almonds, chopped dates, plump raisins, chunks of apple, crunchy poppy seeds—even a dollop of marmalade tucked in the center.

In England, the term “muffin” refers to the bread that we call English muffins. Until the ‘30s they were sold on London street corners by bell-ringing “muffin men.” Muffins caught on—and today many of us bake our own with fiber-rich whole grains that give a robust flavor and textural interest. Nothing can surpass that welcoming aroma of freshly baked muffins.

A perfect muffin depends on proper proportioning and technique. The most common mistake in muffin-making is over-mixing the batter, which will then result in a coarse, tough texture, dull crust, tunnels, and an uneven, peaked top. The batter should look lumpy. Muffin batter should not be mixed until ready to bake—the leavening action will be lost. Don’t try to pack in more fruit than the recipe calls for—the fruit will become too heavy for the batter and sink to the bottom, and the muffin won’t rise. To prevent large morsels from sinking during baking, dust with flour before adding to the batter. If frozen fruit is used, take care that fruit is thoroughly thawed and drained so as not to add extra liquid to the recipe. It ruins the rise of the muffin and produces a dull color and bland taste. To keep muffins from sticking, grease muffin cups. Paper liners have a tendency to dry out the muffins because the paper absorbs the moisture. For high, rounded muffins, fill the cups to the top, or better yet, half-fill the muffin cups with batter, add a surprise center such as a tablespoon of jelly, and then add batter to the top of the cup.

If you make only eight muffins in a 12-cup muffin pan, partially fill the empty cups with water. Otherwise the pan may burn and warp; also the heat will concentrate on the filled cups resulting in over-brown muffin tops.

For glistening muffins, brush baked ones with beaten egg white or melted butter, and then sprinkle with sugar. To reheat muffins, preheat oven to 400 degrees; wrap the muffins in foil and heat 10-15 minutes until hot. Muffins can be frozen up to two months—thaw at room temperature for an hour or in a 250-degree oven until thoroughly warm.

And if you are traveling in higher altitudes, baking time should be considered. What takes 10 minutes at sea level will take 12.5 minutes at 1-2,000 feet, 15 minutes at 2-3,000 feet, 17.5 minutes at 3-4,000 feet, and 20 minutes at 4-5,000 feet. Above 5,000 feet you will need the patience of Job.

And if you have found that your milk has gone sour—bake muffins, but use 1/2 teaspoon of baking soda to balance the acidity. And if you have only half the needed flour, unsweetened cold cereal or quick or old-fashioned rolled oats can be used.

LITTLE APPLESAUCE MUFFINS
1/2 cup of butter
1/2 cup of sugar
2 eggs
3/4 cup of applesauce
1 3/4 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Blend in applesauce. Mix flour, baking powder and salt together; add to creamed mixture. Stir just enough to moisten. Spoon into 36 greased tea-size muffin cups. Bake in preheated 425-degree oven 10-12 minutes. Remove from muffin pan; while warm dip in melted butter then roll in a mixture of sugar and cinnamon.

APPLE-CINNAMON MUFFINS (from Old Town Bakery in Los Angeles)
3/4 cup of unsalted butter, softened
1 2/3 cups of sugar
2 eggs
2 teaspoons of vanilla
2 1/4 cups of flour
1 tablespoon of cinnamon
1 3/4 teaspoons of baking powder
1 teaspoon of salt
1 1/2 cups of milk
1 cup of peeled, chopped Granny Smith apples, packed
In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla. Mix flour, cinnamon, baking powder and salt; add alternately with milk to egg mixture, stirring only to blend. Fold in apples. Fill 12 large greased muffin cups at least two-thirds full with batter. Mix 1/2 cup of sugar with 1 tablespoon of cinnamon and sprinkle each muffin with 1 teaspoon. Bake in a preheated 350-degree oven 25-30 minutes.

BRAN MUFFINS
1/4 cup of butter
1/4 cup of molasses
1 egg
1 cup of bran flakes
3/4 cup of milk
1 cup of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of finely cut dates
In a large bowl, cream butter and molasses; add egg and blend. Stir in bran and milk; let stand until most of moisture is absorbed. Mix flour, baking powder and salt; add to molasses mixture with dates and stir only to blend. Fill 12 small greased muffin cups two-thirds full. Bake in a preheated 350-degree oven for 30 minutes.

Good with this honey glaze: combine 1/4 cup of honey, 1 cup of water, 1 cup of sugar, 1 cup of brown sugar, packed, and 3/4 cup of butter and mix until smooth.

BANANA-WALNUT MUFFINS
1 1/2 cups of flour
3/4 cup of sugar
3/4 cup of chopped walnuts
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
3 mashed ripe bananas (1 1/4 cups)
1/2 cup of unsalted butter, melted
1 egg
2 1/2 tablespoons of milk
In a large bowl, mix flour, sugar, walnuts, baking soda and salt. Combine bananas, butter, egg and milk in a bowl. Add banana mixture to dry ingredients, mixing until just combined. Fill 12 greased muffin cups. Bake in preheated 350-degree oven 25-30 minutes.

FAT-FREE CARROT MUFFINS
2 1/4 cups of flour
1/2 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of ginger
3 carrots, finely shredded (1 1/2 cups)
1 8-oz. container of vanilla nonfat yogurt
1/2 cup of thawed frozen egg substitute
1/2 cup of unsweetened applesauce
1/2 cup of raisins
1/3 cup of packed light brown sugar
1 teaspoon of vanilla
1 teaspoon of powdered sugar
In a large bowl combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In a large bowl whisk carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until blended. With a spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into eight greased muffin pan cups. Bake in preheated 350-degree oven 30 minutes. Cool muffins in pan on wire racks 10 minutes; remove from pan and sprinkle with powdered sugar.

GINGERBREAD MUFFINS
2 cups of flour
1/4 cup of sugar
2 1/2 teaspoons of baking powder
2 teaspoons of ginger
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 teaspoon of cloves
1 egg
3/4 cup of milk
1/4 cup of vegetable oil
1/4 cup of molasses
In a large bowl combine flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another large bowl whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Fill greased muffin pan cups half full. Bake in preheated 375-degree oven 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Good served with lemon curd.

Eating hot muffins right out of the oven is a wonderful way to begin a morning— wherever you are, and whatever the weather is doing.

HINT OF THE MONTH: A muffin recipe should be followed exactly.

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Marian Platt's regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691