Ahhhh, a new year. A fresh start. New goals. Or a time to just relax, ease in and be gentle with yourself. I will make a batch of muffins and sit down with a cup of coffee and just enjoy the outlook of the new year. Muffins were one of the first things I learned to bake in 7th grade home economics class.
I love how muffins are truly just one of those foods that you can eat anytime, anywhere. Breakfast with coffee? Sure! Mid-morning snack? Yup. After lunch treat to make it through the rest of the day? You got it! Dessert after dinner with a cup of tea? Sure!
Muffins are small cup shaped single serve quick breads that are often sweet and usually served warm. The type of muffin we enjoy is a decidedly American treat and can be traced back to the mid 1800’s. The first written recipes of American style muffins began to appear during the middle of the 19th century. Muffins often contain fruit, nuts and spices. They may also contain meat, vegetables and cheese. They are usually eaten for breakfast, but the sheer variety of flavors available makes them an appealing addition to any meal or as a snack. The 1920’s saw the first muffin mix created by Mr. McCollum of New Brunswick, NJ. Packaged mixes were not widely available until the 1950’s. The 50’s also saw muffins being marketed as baked goods for the first time since preservatives kept them from going quickly going stale.
The most popular flavors of muffins are blueberry, banana nut, bran, corn and poppyseed. Muffins whether homemade or bought in a coffee shop are a small cake that is okay to eat whole. It’s easy for us to see what we are getting nutritionally in a single serving, and to quickly factor into our daily allowances.
This week’s recipe is for Nothing Muffins. These basic muffins are good plain with butter and jam, they can take the place of a dinner roll with a salad, or try some add ins for a sweet or savory option.
Nothin’ Muffins
YIELD 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup milk
- 1/3 cup neutral oil (like avocado or canola)
- 1 large egg
Instructions
Preheat the oven to 400°F. Arrange a rack in the center of the oven. Grease each cavity of a muffin pan with cooking spray or butter. Mix the dry ingredients: Whisk the flour, sugar, baking powder, baking soda, salt, and any additional add-ins (if using) in a large bowl. Whisk wet ingredients and combine: In a small bowl, whisk the milk, oil, and egg until combined. Pour the milk mixture into the bowl with the flour mixture. Use a flexible spatula and mix just until no flour is visible. The batter will be thick and lumpy. Resist the urge to mix until it’s perfectly smooth, you’ll end up with tough muffins instead of tender ones. Bake: Fill each muffin cavity halfway (about 2 heaping tablespoons). Bake in the center of the oven until the tops are slightly golden and firm when lightly pressed, about 15 minutes. Cool the muffins in the pan for 5 minutes and then move to a cooling rack. Serve the muffins warm or at room temperature with butter and jam. Store remaining muffins in an airtight container on the counter for up to 2 days.
Make them either sweet or savory: Here are a few ideas for add-ins that make these muffins sweet or savory. Add them to the dry ingredients.
Savory add-ins:
1 teaspoon black pepper
1/2 cup shredded sharp cheddar cheese,
½ cup chopped crispy bacon
1/4 cup chopped black olives
1 1/2 teaspoons dried herbs, such as rosemary or thyme
Sweet add-ins:
1 tablespoon citrus zest and 1 tablespoon poppy seeds or chia seeds
1 cup fresh or frozen blueberries, chopped strawberries, or raspberries
Sprinkle with a mixture of 3 tablespoons sugar and 1 1/2 teaspoons cinnamon before baking
1 cup chocolate chips or chopped nuts
