Muffins. Long ago, I let them slip from our home cooking repertoire. Is there ever time for baking? With an hour or so, on a rainy weekend, and all the ingredients on hand, you can slide a batch into the oven and send warm aromas through the house.
I’m talking about “afternoon” muffins, not the perfect ones we grab on a swing by Maria’s (on Atlantic or Pleasant) heading to a meeting or to work. Mine aren’t so beautiful. They turn out lumpy, or slightly caved in, but nice all the same.
Baking muffins can stave off kids’ boredom. Well, baking anything might do that, but muffins give a more immediate result, not much oven time. Great for parent-child bonding. Or a playgroup new activity. Keep in mind that it will be messier than a solo trip to the kitchen.
Muffins, once out of the oven, never urge you to hurry. A basket on the kitchen table signals “feet up” time.
I don’t particularly like baking. Too scientific. Too precise. But, turning out a batch of muffins is just a matter of matching up two mixtures — one wet and one dry – from separate bowls. Stir them together and spoon the results into greased muffin cups. Grease them very, very well to prevent sticking. (Or use paper liners.)
If you own more than one muffin pan (not many of us do), you can bake several dozen at once. Wrap a few for the morning or for after school snacks. You know they contain wholesome ingredients, so no conscience qualms.
I’ve included some minis for the tea table or kids with tiny appetites.
ORANGE-WALNUT MUFFINS
Makes 16 muffins.
These muffins, fragrant with orange, are at their best when still warm. Make them a day ahead and treat them to a warm oven a few minutes before breakfast.
— 2 large seedless oranges
— 2 eggs
— ½ cup sugar
— 1 stick unsalted butter, melted (cooled)
— 2 cups all-purpose flour
— 2 teaspoons baking powder
— ½ teaspoon baking soda
— ½ teaspoon salt
— ½ cup chopped walnuts
— Preheat the oven to 400F. Grease the muffin tins.
— Zest the colored portion from the outside of the oranges. Set aside. Trim off the white pith that was under the zest. Pulse the oranges with the zest in a food processor. It should yield about 1 cup. Set aside.
— Lightly whisk the eggs in a large bowl. Stir in sugar and the cooled melted butter. In a separate bowl, combine flour, baking powder, baking soda and salt.
— Stir the pulsed orange mixture and flour mixture into the egg/sugar/butter mixture until blended. Fold in the walnuts.
— Fill muffin cups to about two-thirds to three-quarters with the batter. Bake for 15 minutes. Pierce the top with a toothpick: it should be clean.
CORN AND BUTTERMILK MINI-MUFFINS
Makes about 2 dozen mini muffins.
Cool the butter in each of these recipes so it doesn’t scramble the eggs when mixed.
— 1-/2 cups flour
— ¼ cup cornmeal
— ½ cup granulated sugar
— 4 teaspoons baking powder
— 1 teaspoon salt
— 2 eggs, lightly beaten
— 3 tablespoons butter, melted and cooled
— 1 cup buttermilk
— Preheat the oven to 400F.
— Whisk together flour, cornmeal, sugar, baking powder and salt in a bowl. Stir in the eggs, melted (cooled) butter and buttermilk.
— Fill muffin cups about two-thirds to three-quarters of the way up. (You may need a few more.)
— Bake 10 to 12 minutes. Pierce the tops with a toothpick: it should be clean.
BANANA MUFFINS WITH STREUSEL TOPPING
Makes 12.
Great with an afternoon tea or coffee, these muffins are fine at room temperature, better warm from the oven.
Streusel topping:
— ¼ cup all-purpose flour
— ½ cup chopped pecans or walnuts
— ½ cup shredded coconut
— 2 ½ tablespoons light brown sugar
— ¼ teaspoon grated nutmeg
— 2 ½ tablespoons unsalted butter, melted
— Toss together all dry ingredients except butter until mixed. Pour in the melted butter, stirring until mixture is moist.
— 1-1/2 cups all-purpose flour
— 2 teaspoons baking powder
— ¼ teaspoon baking soda
— Pinch salt
— 1 tablespoon ground ginger
— ¼ teaspoon ground nutmeg
— ½ cup light brown sugar
— 2 eggs — 1 cup sour cream
— Tablespoon unsalted butter melted and cooled
— 3 ripe bananas, diced
— Preheat the oven to 350 F. Grease muffin tins. Sift flour, baking powder, baking soda, salt, ginger, nutmeg and brown sugar into a bowl. Make a well in the center.
— In a separate beat together eggs, sour cream, melted butter. Pour this mixture into the well of dry ingredients. Mix until just combined. Stir in the bananas, mashing slightly, as you go. Be careful not to overmix the batter.
— Fill muffin cups about 2/3 to 3/4 of the way up. Sprinkle streusel topping over each one. Bake, 25 to 30 minutes, until tops are lightly browned. Pierce the tops with a toothpick: it should be clean.
Linda Bassett lived in Marblehead for years and has worked as a cook, trained up-and-coming chefs, studied food history and led food tours. Her book, “From Apple Pie to Pad Thai,” is about local cooks and cooking.
