Tuesday Dinners

Step By Step Directions

Add all your dry ingredients to a bowl, you can mix with a spoon, a whisk or by just shaking bowl in a circular motion.

Add your wet ingredients to the dry ones. Eagle eyed viewers might notice that there’s two eggs in the bowl, good for you. I made a double batch, which for you mathematicians means I can make (and then eat) two dozen muffins.

Mix the ingredients together. If you want to add mix-ins this would also be the time to do so.

Muffin batter is probably trickier than it needs to be. You don’t want it to be smooth, like cake batter, it should be slightly lumpy and able to be scooped with some liquidity to the dough. I’d say somewhere between cake batter and cookie dough.

If that just sounded like a bunch of nonsense, it was. Just don’t overmix the batter.

You should make sure to either add your muffin paper things (they probably have a name like liners or something) or make sure to add non-stick cooking spray to the bottom of the muffin tray.

Try your best to make put an even amount in each cup, but no one is expecting you to get it perfect, so just do your best.

I made two different types of muffins:

• Chocolate Chips
• Cinnamon Sugar (2/3 parts brown sugar, 1/3 parts cinnamon)

If you want to make different kinds of muffins in the same batch then just add your mix-ins into the cups directly and then use a toothpick or fork to mix it in.

Bake in a 375 degree oven for 15 minutes.

The old trick for making sure that your muffins are done is to stick a toothpick in the muffin and it should come out clean.

Enjoy.

Variations

• Make the muffins larger or smaller (baking times will vary)
• Throw some cinnamon or other spices in the batter
• Substitute the vegetable oil with equal parts butter

Unsolicited Feedback

• MM: Better than Drury Lane, that’s for sure.
• SK: I wanted blueberries in mine.
• BS: This would have been better if it was a mimosa.