Perhaps some of you are here to see what I have done with this month’s Daring Baker challenge? Unfortunately, I do not have a Daring Baker post for you this month.
May has been very busy for me and I just haven’t had the time to do much beyond regular everyday cooking and even less time to take pictures.
The fact that it has been unbearably hot has also meant that I haven’t been feeling disposed towards spending much time in the kitchen. As a result, many of my posts here this month have been of food I have cooked/ baked in the last couple of months.
While I do not have a beautiful croquembouche creation to offer you, I do have some simple yet perfect almond muffins for you all.
My daughter loves muffins, but the plain sweet kind. Whenever I make a muffin of any sort, she always wonders why I don’t make “plain and simple” muffins which are the best according to her.
I made these almond muffins for her by adapting a recipe from the Joy of Muffins by Genevieve Farrow and Diane Dreher. This little book has a delightful collection of muffins inspired by cuisines across the world and includes muffins to be had for breakfast, a main meal, dessert and in-between meals!
Muffins are so easy to make as all they require is mixing the wet ingredients with the dry ones in a few strokes. Of course, the real secret to a good muffin is to mix the ingredients quickly and without stirring the batter too much.
Unlike a lot of muffins I have seen, these contain butter rather than oil. If you prefer to, douse oil in your muffins but I find the butter gives these muffins a much better flavour.
If you like the crunch of almonds in your muffins, chop them up into slightly larger pieces. Otherwise, just grind them into large crumb sized bits.
Using toasted almonds makes these muffins even better. And if you use almonds in their skins, they show up as lovely brown flecks in the muffin.
1/2 cup milk
50 gm butter, softened at room temperature
1/2 tsp sweet almond extract
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 cup sugar
1/4 cup chopped almonds
Beat together the milk, egg, butter and almond extract in a bowl. Mix together all the dry ingredients in another bowl and add to the wet ingredient mixture. Stir only just till they’re mixed.
Remember over-mixing the batter will produce heavy and dense muffins.
Spoon the batter into greased muffin tins and bake for about 20 to 25 minutes till done and golden brown on the top. Remove from tins and cool on a rack.
Serve with tea/ coffee or as a simple dessert. This recipe makes 8 to 10 muffins depending on the size of your muffin tins.
And it is time to announce the winner of my cookbook giveaway!
I had previously mentioned that Random House India, the publishers of the Indian edition of Monica Bhide's’s Modern Spice had sent me a copy of the book to giveaway to one lucky reader of my blog.
I’m very happy to announce that luck favoured Simran of Bombay Foodie and she can look forward to seeing her copy of Modern Spice some time next week.