[Disclaimer: wrote this last semester, too thoroughly amused not to post it given that I made cupcakes yesterday]
[Disclaimer the second: if you want to see a blog I actually post at, check out five a.m. free fall]
Ahem. So yeah… posting… about that… ENGINEERING SCHOOL SUCKS.
Moving on, I bring to you the recipe for spice muffins with little commentary other than a criticism of cupcakes and an accolade of the humble (American) muffin.
Pros Of Cupcakes: Frosting, cake, small.
Cons of Cupcakes: Mountainous attacks of gooey frosting that wants to do nothing more than stain your clothes, glob itself onto your hips, and make you look like a clown with an array of chocolate or pastel colors all over your face. Simply enough, they are a mess. That and they are made from cake… boring. Admittedly, I can’t quantize their smallness as a flaw, but the pop culture craze… just save me. I’ll take a muffin any day.
Why would I take a muffin, you may be asking right now. Simply put, they are better, they are more delicious, and they aren’t covered in frosting. Over the years, I have come to have a rather, erm, interesting relationship with frosting and have decided that if it isn’t cream cheese frosting where the main flavor is cream cheese, it isn’t worth eating… I’ll eat cupcakes to appease my friends, but given the choice, I make muffins (or carrot cake, which is really just a giant muffin with cream cheese frosting. Yum.).
Muffins are superior because A) there isn’t a lot of foo-foo girliness that you can attack them with, given that they aren’t frosted. And they come in so many flavors! Carrot, spice, pumpkin, banana-nut, lemon-poppy seed (easily becomes cake though…), chocolate chip, banana-nut-chocolate chip, orange-cranberry… get the picture? I’m sure that all the cupcake lovers will tell me that there is just much variation in cupcakes, and I know there is. I just need to figure out how to make a maple-bacon muffin to yell “HAH! We have bacon too!” and then not drench it is chocolate frosting. Mmm, bacon.
Anyways, an afternoon experiment of going, “nah, I don’t want to bake,” to one of my sisters, then thinking, hmm, I haven’t made muffins in a while…, googling, and then yelling something like “LETS MAKE MUFFINS!” and running into the kitchen:
Spice Muffins (or, better than cake. Period.)
10 T softened STICK butter (I used salted, so that is why there is no salt in this recipe)
1 cup sugar
2 (large) eggs
1 T baking powder
1 C milk
1 to 2 t each: powdered nutmeg, ginger, cinnamon
(if using unsalted butter, 1 t salt)
2 muffin tins (greased or with liners)Pre-heat oven to 350° F.
Cream together butter and sugar. Add eggs, baking powder, spices (and salt). Beat until fully combined.
Add flour and milk in alternating additions (so, flour, milk, flour, milk, flour). Mix until just blended.
Using a 1/4 C measuring cup and a rubber spatula, put about 1/4 C of batter into each muffin dent. This should make about 17 muffins (om nom nom). Sprinkle the top of each muffin with some cinnamon sugar (see below).
Bake for 20 minutes. Remove, cool, eat. Yummy.
1/2 C sugar
1 T cinnamon
Mix well in a wee bowl.