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It is commonly said that baking is a precise science. In school science was not one of my best subjects, so when it comes to baking I’m not exactly surprised with my countless failures. Baking is about precise or accurate measurements, then there is the whole chemical reaction thing. If that’s not enough you have to consider temperature, yeast, baking soda, baking powder, not over mixing, or not under mixing, developing gluten, no wait, that’s too much gluten. It’s enough to make you dizzy.
When it comes to regular cooking, I’m your woman. I love the wide flexibility of cooking, something not really allowed in baking. On days when I’m cooking just for us, and not sharing it on the blog, I don’t ever measure ingredients. I cook by feel, I let my mood and senses guide me. I taste as I go, and adjust or correct as I go too. (If I am sharing the recipe here, then I stop and measure ingredients as I go and choose them.) When I cook I feel comfortable in letting my imagination go wild. I know that if I accidentally add too much or too little of something, it won’t be detrimental to the end result, usually that is. But in baking, the end result is not as forgiving or as easy to correct. We all know how disappointing it can be to see our efforts end up in the garbage bin.
Recently I finally came to terms with my baking weakness. It’s not something I am proud of or happy about, but it is what it is. I accept it, I’m not a very good baker. There I said it… I’m feeling a bit embarrassed now. Unfortunately you won’t see elaborate breads or fancy cakes here on Spicie Foodie. I’m not saying never, because I don’t give up easily and I refuse to fail. But don’t hold your breath, because it may be a while before you see anything more complicated than a simple quick bread from me. Instead of giving up entirely on baking I have chosen to focus on the simple baking that I do know. That simple baking means muffins, quick breads, scones, simple cookies, biscuits, and hassle free yeast breads. Usually all starting from a basic recipe that has worked for me.
Perhaps my problem lies in my unwillingness to stick to a written and precise baking recipe. Maybe if I stick to it, instead of trying to improvise, then my results will be better. My new goal is to learn baking basics and improve. One way I’ll be “going back to basics” is from your recipes and from my new favorite cookbook, The Bread Baker’s Apprentice. I’ll be reporting on my progress when I feel it is something worthy of a blog post. But for now I leave you with a very simple, and easy muffin recipe.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe. Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!)
- 1 cup a.p. flour
- ⅓ cup whole wheat flour
- ¼ cup white sugar or light brown
- 1 tbsp. ground cinnamon
- 2 tsp. baking powder
- pinch salt
- ½ cup (100 g) raisins
- 1 medium egg
- 3 tbsp. sunflower oil or melted butter
- ½ cup oat milk, or milk of choice
- cinnamon sugar to top, optional
- Preheat oven to 375f/190c and prepare muffin tray. In a large bowl mix all dry ingredients and raisins, stir until well combined then set aside. In a separate large bowl mix the milk, oil/butter and egg, lightly whisk ingredients until well combined.
- Fold the dry ingredients into the wet ingredients, until well incorporated. The batter will be thick. Pour batter into muffin tray, filling ¾ of the ways. Sprinkle cinnamon sugar over the top of each muffin. Bake in center of oven for 15-20 minutes. Allow to cool before eating.
By now you may be wondering why you should bake muffins from a self-proclaimed bad baker. I’ll tell you why, because I only share my baking recipes that are true and tried, and ones I’ve had great results with. These muffins were really good! They were fluffy, moist and just sweet enough without being too sweet. My husband, who is always honest with me, really liked these muffins too. So I hope you’ll give them a try. If you improve on the recipe, please come back and let me know. After all, I’m still learning and I’d appreciate your input.
{ 59 comments… read them below or add one }
Your muffins look perfect! I love the cinnamon sugar topping :).
Thank you Laura:)
Those muffins look terrific! They are really beautiful and tempting. Great job here. Keep on perseverating!
Cheers,
Roosa
Thank you Rosa and I will try my hardest:)
Your muffins are beautiful, and perfect for my breakfast. Just keep on baking, and it will be easier for you.
I’m sure glad that I started baking as a child, and learned from my Mom and Grandma, who never measured ingredients, and made the best pies and cakes. I never had the fear of baking, and I am sure glad!
Hi Becky,
Thank you so much for the encouragement:) You are very lucky indeed. I never paid attention when I was a child, so I guess I’m paying for it now, lol:)
Looking at how gorgeous your muffins look, I would never believe that baking isn’t one of your strengths. I’m wishing I had one of these muffins with my morning cafecito. :) Like you, baking is the only time I ever measure ingredients, unless I’m making something for the blog. I wish I could be more like my abuelito, who was an excellent baker, but never measured a thing.
I’m looking forward to reading about your adventures with The Bread Baker’s Apprentice. That book has been on my wishlist forever.
Aw, thank you so much Leslie! My father is the great baker in our family, and I too wish I could be more like him. Thanks, I look forward to sharing them. It is a really great book:)
When I’m cooking I never measure either. Even when I follow a recipe I just kind of eyeball the measurements. Unless you’re doing a sauce I think the measurements should be “to taste” anyway.
Baking soda… Now that I can’t find it anywhere, I’m suddenly realizing how dire it is in baking. It’s amazing how 1/4 tsp of one ingredient can flatten a muffin.
To me that is what cooking is all about, just feeling and go:) I wish I could send you some, but don’t know about sending white powders in the mail.
To me, Your muffins look perfect. I am not a baker either but I love baking and try my best even on gluten free baking.
Thank you Balvinder:)
Your muffins are perfectly baked. You’d be surprised that some of the greatest recipes came from a mistake. Great thing about baking is that, no worries if mistakes are made, there’s always the next time :) most importantly, enjoy baking.
Thanks Jennifer:)! That is so true, I do really enjoy baking and I’ll keep trying.
I’ll tell you a secret if it makes you feel better, I improvise all the time when I bake. When I’m creating a recipe I don’t, but one I have made over and over, I just eyeball. It’s just practice and as good of a cook as you are, I’m sure you will be just as good as a baker one day. Hope you havd a great weekend, love the muffies.
-Gina-
Hi Gina,
You are one of my baking idols, and I know it comes natural to you. Hopefully one day I can become better. Thanks for the secret advice:)
These look so nice and filling! Judging from the pictures, does this recipe make 6 large muffins? Or the standard 12?
Hi Steph,
Thanks! Yes, that is correct it makes 6 normal sized muffins.
Just popping in to say I finally got around to baking these today and loved the results! They were super easy to throw together and rose up nice and tall. I had a total brain lapse though, forgetting to add the cinnamon and not realizing it until the end when I was wondering why they were so light in color!
Nonetheless, they have a subtle, delicious, not-to-sweet taste and I’m sure they’ll be even better next time with the cinnamon…and yes, there will be a next time ;)
Oh you make me laugh. Unfortunately nobody is good at everything and you do have a basketful of things you are good at. Secondly , yes baking is something that you must vaguely stick to a recipe with….at least till you know how the science works, You are quite a free spirit but you can do it. ! x
That’s very true Tania:) I don’t think I have a basketful and I have much to learn, but thanks for the compliment and vote of confidence.
These muffins look incredible!
Thanks Asmita!
You had me by cinnamon..I am in love with anything with cinnamon and these look like wonderful muffins..
I had my stuggles with baking but if you keep at it, things get better with every recipe you make..
I remember seeing that on your blog. What’s not to love about cinnamon:) Thanks for the advice!
Gorgeous muffins!
Thanks Cherine:-)
I think we’ll make a baker out of you after all! Your muffins look perfect :)
Aw thanks Lizzy:-) I`ll keep visiting your blog for inspiration.
Problems or not, these muffins look great! I sympathize with you. I have trouble exactly following a recipe as well, plus I live at 6700 feet in altitude, which presents specific issues.
Oh, yeah elevation is another thing I forgot to mention,lol. Thanks Victoria!
Nancy, you and I are in the same boat. Baking is my weakness when it comes to the kitchen. My blog has actually made me bake more than I ever have before (both scratch and box desserts). Since I have taken the baking bull by the horns, it has helped me feel less inept in the baking department. When I see all the fantastic baking bloggers out there I feel like I can’t compete… but what I eventually come out with is pretty tasty (to my family and friends at least). Keep doing it… these muffins look great. I love how you have the cinnamon sticks in the picture.. very nice. :)
Hi Ramona,
Thanks for the advice. It canbe intimidating seeing all the talent, but it is something to aspire to:-)
I also much prefer cooking over baking — cooking is so freeing, but baking can sometimes feel a bit limiting due to the science involved.
Your muffins are lovely though! Cinnamon and raisin are such a delicious combo, and their texture looks wonderful. I bet they’d be great with a cup of tea.
Thanks Faith! I agree about the cinnamon and raisins,love them together.
I totally know what you mean about baking and measurements and all of that – so finicky! I like to add dashes of this and that when I’m cooking. My impression is that once you really learn the basics, you can do that (with some constraints) in baking, too. You might want to check out Shirley Corriher’s baking book – she explains the science of baking quite well, and explains how/when to substitute etc etc.
Thanks for the suggestion, I`ll definitely check it out:-)
You baked! Yeah! Okay, yes I bake and yes, it’s a science. BUT, I experiment and “eyeball” my measurements. GASP! But I’ve had my best creations when I threw caution to the wind. And quite frankly, I cannot keep baked goods in my house. I will eat it all. So keep those gorgeous muffins away from me. Because I cannot be held responsible for my actions!!!
Lol, I`m the same way. Plus it`s just the two of us, so having baked sweets around me can be dangerous:-)
Excuse me? You are not a baker? I don’t think any of your followers would agree with that statement. Just look at these muffins!! They look way better than those in the bakery!
Angie you are so sweet and totally made my day:-D
For a “bad baker” you sure bake great looking muffins Nancy…and yest I agree with you in regards to baking…much less flexibility than cooking :)
Thanks for this recipe…have a wonderful week!
Thanks so much Juliana:-) You too have a great weekend.
Your note today sounds like I wrote it. I think I’m genetically wired to hate following recipes and even when I bake I tweak them somehow. I use baking mixes a lot to minimize the measuring then zip them up somehow.
You are the best food photographer I’ve seen (and I subscribe to over 70 food blogs).
Gary
Hi Gary,
Thank you so much:-) Let’s not give up on baking, and keep trying.
I cannot believe your post! You said exactly what I feel about baking and 100% same as how I feel! Well, maybe besides one point – I don’t actually “mind” following the measurement. I can do that. But what I’m afraid and poor at is finding out how to make “good” baked goods. Like you said, it’s a lot of things going on – I have no idea how much is enough whisking, what’s “too much” means? And the worst part is that I don’t know how it’s like until everything is done. I don’t know how I determine which step I did wrong?! That’s why I feel like I need a baking 101 class or teacher who teaches me each step and basics. Sure I can read and learn….but without seeing how properly done each step, so hard! Maybe I whine too much. All the bakers started from nothing. My mom wasn’t a baker and I’m just very new to baking… You did an amazing job making these muffins! I’d be happy if my muffins turn out this beautifully!
Hi Nami,
We are the same:-) I would also love to take a basics course. We have to just we keep trying.
looking at these beauties I would never guess that you aren’t comfortable with baking.
Thanks Sandra. I try to hide it well:-)
Everything you wrote applies to me as well! Not until I started my blog did I start measuring and baking – well, you said it all! :) I do have a goal to do more baking this winter. These muffins sound like a good place to start and if a baking novice says they are easy and good, then they must be! Thanks!
Hi MJ,
Glad that you can relate:) Yes, these muffins are really very simple. I hope you enjoy them, thank you!
Nancy your cinnamon raisin muffins look delicious and would love one for breakfast right now! My first experience cooking was baking with my mother, cookies, cakes, breads etc.
My father was a baker and kept a sourdough starter for years. I never questioned my ability to bake and tried all kinds of different recipes- the ones that didn’t work out-I didn’t worry about it just moved on and tried again if it was something that interested me. I’m like you when I make dinner for us I never measure anything but baking is a different story- it has to be measured and precise but that doesn’t mean you can’t play around with ingredients- just have to give it more thought like taking out liquid-putting in liquid etc. There is just something so rewarding and satisfying about baking I will probably never give it up! Even though the calories are not so good(!) I’ll just have to eat more salads;-)
Thank you so much Patty, coming from you it means a lot:) You know you are one of my baking idols and always appreciate the knowledge you share.
I smiled my way through this post… I fully and completely relate and feel the same way. Cooking embraces and celebrates different styles and sensibilities – there is a wonderful expanse of possibilities and exactness seems beside the point.
Hi Nancy – I found this post surprising. You must have very high standards and expectations of yourself, if you consider your (what I think is) impressive list of baking accomplishments, basic. I agree that that cooking is much freer and I find it liberating to cook as I usually fly by the seat of my pants, when I’m cooking, something not entirely possible with baking. Still I find baking challenging and addictive and a bit like walking a tightrope. That’s the part that thrills me I suppose. There is some wiggle room though, once you’ve got the basic ratios down. I love both but (secretly) prefer baking because chemistry fascinates me and baking is very delicious chemistry :) By the way, your muffins look absolutely perfect.
Looking at these muffins no one would have ever connected the images with your post–they look perfect. I seem to remember publishing a very similar post a while ago–baking can be so daunting, can’t it? I was also much more comfortable with savory recipes because they allowed for much more flexibility. If I know anyone who will conquer their baking challenges, it’s you. I’d be very happy to have these muffins, baked by you, any day. :)
I just made these for my kids for breakfast. First off I love the simplicity of this and they were yummy. Secondly I run a daycare and I made two bataches and only have the one left I put aside for my hubby to try, Even my picky eaters gobbled them up.
Thank you for this recipe! I’m changing a couple things for my family’s taste, but the foundation is awesome. FYI, we’re using oatmeal instead of the wheat flour, craisins instead of raisins, and we prefer a bit more sweetness. Although I’m not sprinkling the sugar on top, so that might be the difference in sweetness. Also thinking about using honey as my sweetener, but not real sure on the equivalents with that right now. But this one is definitely going in my permanent file!
Hi Danielle, Your changes sound wonderful. I’ve used oatmeal flour and loved it — craisins too. Honey works great in lieu of sugar. Please come back and let me know, or send a photo of your muffins.:) I’ll have to give your changes a try soon. Thanks!
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