I’ve been let down by muffins too many times. When I’m hungry in between meals, I often walk to a nearby coffee house, because, well, that is what you do. As I stand in line to place a coffee order, I glance over at the array of beautiful looking muffins. They sport oversized tops studded with berries, pecans or raisins and look so enticing and healthy. Well, that is what I tell myself. After all, they are often brown which to me, is code for healthy. Think of all the good stuff that is brown, such as brown flour, brown rice, brown bread and brown pasta. I forget about the butter or oil or sugar that is probably in them because I’m hungry. I presume a cookie would be fattening, so I decide to eat a muffin. Then there is the daunting food decision of choosing the right muffin. Do I pick the bran for health or the fully loaded for satisfaction or treat myself to the one that looks like a piece of cake? Nine times out of ten I am disappointed. They are too mushy, too sweet, too oily, and often tasteless. Nevertheless, I still buy them, thinking maybe, this one will be different.
A solution to this modern day problem would be to make your own muffins and keep a stash in the freezer at home or at work. This way there is no disappointment, unless of course, you eat too many in one day (not that I have done that!). Here is a muffin recipe that is fully loaded and definitely not a disappointment. It is guaranteed to tide you over until your next meal, but be forewarned, it’s not brown.
16 large muffins
except the eggs, oil and vanilla and combine well.
and vanilla. Add the liquids to the dry
ingredients and mix until all is just combined.
Try not to over-mix. Spoon into
lined muffin pan and bake until an inserted toothpick comes out clean, about 30