Muffin. The word and its underlying product have gained a bad rep over the past few years.
They are seen by many as fat and sugar loaded evildoers responsible for wardrobe malfunctions afflicting their aficionados. Furthermore, muffins have been overshadowed by the Cupcake which has gained in popularity to the point where shows are now dedicated to it… what is our world coming to!?
I hereby wish to contribute to the restoration of the muffin’s nobility!
Muffins are incredibly versatile: sweet or savoury, the flavour possibilities are endless, a decadent desert or a healthy breakfast; always moist; easy to carry and share; an instant comfort food; no need for any of that icing nonsense because there is so much awesome happening inside that they do not need to put on a show on the outside; and to top it all off, muffins are one of the simplest, fastest things to make.
So a few weeks ago, when I was kindly asked (read begged) by a coworker to whip up something for the next day’s office bake sale, I knew muffins were my best option. To make things even more thrilling, I decided to forgo passing by the grocery store (read I completely forgot to) and rely solely on what I already had at home. Flour, eggs, butter, yogurt and frozen berries were available, so I found a few basic muffin recipes and adjusted them to what I had on hand as follows.
2 cups flour
¾ cup sugar
1 tbsp. baking powder
1/3 cup plain yogurt
1 stick butter, softened
1 tsp. vanilla extract
2 cups berries (fresh or frozen – if frozen, let berries thaw partially about 20 minutes)
¼ tsp. salt
- Preheat the oven at 375°F (190°C) and grease a 12 muffin pan (for medium-sized muffins).
- In a large bowl, sift the flour and mix in the baking powder and the salt.
- In a medium-sized bowl, cream the butter with the sugar until you get a smooth mixture. Then mix in the yogurt, the egg and the vanilla.
- Take the wet mixture and incorporate it into the dry mixture until you get a smooth dough. Then fold in the berries.
- Pour the resulting mixture into the moulds and transfer into the oven for 25-30 minutes (or until a toothpick comes out clean).
- Let the muffins cool for a few minutes and enjoy!