Warming muffins
We have officially moved into December and I am now in full on holiday baking mode. For the last several years, I have broken my holiday baking into 4 weeks instead of cramming it all into 4 days. I just don’t have the time I used to for that. I don’t do any less than I used to though. It just means instead of one huge tray for everyone, the goodies I like to share get broken up into smaller, more manageable trays. It also means content for the column for 4 weeks straight.
We have officially moved into December and I am now in full on holiday baking mode. For the last several years, I have broken my holiday baking into 4 weeks instead of cramming it all into 4 days. I just don’t have the time I used to for that. I don’t do any less than I used to though. It just means instead of one huge tray for everyone, the goodies I like to share get broken up into smaller, more manageable trays. It also means content for the column for 4 weeks straight.
This week, I went with muffins. Muffins are great for holiday baking because they easily make 12-18 per batch and you can split them up effortlessly for sharing. It’s also fairly easy to double a batch if you need even more to share. I love my stand mixer for this. It is large enough to double any batch without being difficult for the mixer to blend.
I also want to offer some advice when it comes to muffins. The pretty, high crown on a muffin comes from starting the muffins at a higher temperature and then lowering it to finish out the baking. Most muffins bake between 18-22 minutes. So if you start it at 400 at 8 minutes or 425 for 6 minutes, then back it off to 350 to finish it out for 10-15 minutes, you get a beautifully crowned muffin top. This step is not necessary. You can bake your muffins at 375 for the full 18 minutes and still get a delicious muffin.
I want to offer another piece of advice. Muffins usually require more baking powder than other recipes. This can leave your muffins tasting slightly metallic or if you are using acidic ingredients (like orange juice), it can have a reaction that may change the color of your muffins! If a recipe only calls for one or two teaspoons, you will be ok. If you are doubling a recipe or if it calls for a tablespoon or more, you definitely need to use aluminum free powder.
Make your grocery list and meet me in the kitchen for some easy muffins. If there are too many for you to eat yourself, share with a neighbor or with your pastor at church or just with your favorite local businesses. We could all use a little holiday cheer that will warm the heart!
