Mountain High Muffins
Song: Ain’t No Mountain High Enough - Marvin Gaye
I might not be a master in creating gourmet dessert or haute cuture cuisine, but I may humbly say that I rarely fail in baking mountain high muffins, no matter what recipe I used. I guess it’s a gift? Noooo, no, no, no, no. You can tackle any muffin recipe as long as you grasp the basic principles of muffin baking, ones I would like to share with you on this cloudy monday.
- Do not be confused by different methods.
There are two kind of methods I know: the classic method, one that tells you to pour the wet ingredients into the dry and stir them just until moistened, creating lumpy batter; and the one you whip with electric mixer while hot, creating a batter similar to pancake’s, I call this Ruri’s method (’coz Ruri introduced this method to me).
Both methods work fine. They’re just slightly different in texture. The first method creates crumbly texture, while the other one creates spongy texture. You just have to try both to decide which ones you like the best.
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