The Boy and I have very different tastes in food.
I like potatoes. He chokes the bare minimum down.
I like pecans in everything. He likes "smooth food."
I like sauce and gravy. Love sauce and gravy. Oh, how I love sauce and gravy. He likes his food plain.
He eats pasta plain--no sauce, just salt.
I like muffins with fancy tops. Loaded tops. The Boy? Plain. Jane.
A minimalist to my ultra.
The Felix to my Oscar.
Bert to my Ernie. But without that annoying voice and unibrow.
His favorite muffins are these:
Yep. Vanilla. How tame can you get?
I once tried making these a little more lively. Added chocolate chips. The Boy looked at them and asked, "what did you do?" Not amused.
Truth be told, these muffins don't need anything to make them outrageous. They really are good plain. As is.
Let's not tell Mr. No-Frills.
You know how people say
use the good olive oil
use the good chocolate
use the good vanilla
And it's kind of annoying?
use the good vanilla here.
When I have a good, strong Mexican vanilla, I'm in heaven.
Vanilla Muffinsslightly adapted from Jessica
2 cups flour (can use half whole wheat and half AP)
1 TBSP baking powder
1/2 tsp salt
1 cup sugar
1 cup milk
1 egg, slightly beaten
1 TBSP vanilla (good vanilla!)
4 TBSP melted butter
Preheat oven to bake at 350ºF.
Line 12 muffin tins with paper liners, or grease them, then set aside.
Blend the first four ingredients in a medium mixing bowl.
Blend milk, egg, and vanilla in a small bowl.
Add milk mixture to the dry ingredients, combining just until moistened.
Add melted butter and stir well.
Spoon batter into muffin tins, and bake 18-20 minutes, or until tops begin
to brown. *Check muffins after 15 minutes
Food on Friday: Muffins & Cupcakes @ Carole's Chatter
Bake with Bizzy
What Makes You Say, "Mmmmm?
What's Cooking Thursday