While muffins are good all year long, I think of them particularly in the fall. Temperatures start dropping, sweaters and jackets come out, massive amounts of colored leaves drift down in a lazy dance and it’s a good time to turn the oven on and bake a batch of muffins. These easiest of baked goods are so simple to put together there is a term in baking called the muffin method. Essentially all the dry and wet ingredients are mixed together separately. They are then combined and that’s it. Drop them into the cups, bake and enjoy.
What flavors are more indicative of fall than apples, pumpkin and cranberries?
As an added bonus, all these freeze well – if they stick around long enough. They also have a good shelf life as they can be held at room temperature for a couple of days. The size of the muffins can be increased if you want the large “Texas muffins”. Just fill the cups to the same height and bake a bit longer. A tester should come out clean when inserted in the middle of a couple of muffins. Be sure to test the ones on the inside of the muffin pan as they will be the slowest to finish. As a generality, you will get about 1/3 less muffins.
So turn that oven on, get a couple of bowls and start mixing. Bake one or bake them all. Bake them large or bake them small. A small investment in time will yield a big reward in enjoyment. Continue reading