For the longest time none of the muffins I made ever looked like the ones sold by a baker or handed to me by the local barista at Starbucks. Mine were the Ugly Betty of baked goods. Growing up, as well, I didn’t live in a house of positive muffin role models; we used to buy the Quaker muffin mix where all that was needed was water, like sea monkeys, and voila….a runt, mini-me version of a muffin would emerge.
I’ve since come across a muffin recipe in the March 2006 issue of Fine Cooking that makes bountifully large, delicious muffins every time. I’ve included it below with a few minor tweaks of my own. Continue reading