Last week when the grandchildren came to visit, Maddy asked if they could have blueberry muffins. Now muffins are one of my specialities and blueberry muffins are ones that I have been making for years, so even though time was getting tight, this was no big deal.
Having already cooked a tea-loaf, I allowed myself half an hour or so to get them ready, put them in the oven and tidy up the kitchen. Functioning on automatic pilot all was going well, the mixture was done, the cases filled. Pleased with myself I put the muffin tray in the oven and then one of those terrible thoughts struck me. The recipe said two eggs and I was sure that I had only put in one.
Looking back the mixture had been a bit gloopy, so why hadn’t I realised it at the time? A moment of indecision followed. Should I continue cooking the cakes and hope for the best, or should I whip them out, add the missing egg and hope for the best.
In the end the second option won. The egg was added to the ever so slightly warm mix; the muffin cases were refilled and the cooking continued.
The result−perfectly acceptable muffins.
Which goes to show a) muffins are the most forgiving of cakes, b) you should always concentrate on what you are doing, even if you’ve done it hundreds of times before, c) never be afraid to take a risk, or improvise.
A bit like writing. I’m a planner, but sometimes the story takes over and I am led to a place where I need to improvise. In my current WIP I’ve found that the chapter I’d so meticulously plotted worked much better if Emmalina came to Letty to offer her help, rather than Letty going to look for her to ask, from then on I was in uncharted waters. The story went in a direction I had not foreseen, but writing it was exciting and satisfying and now I can’t wait to get back to the book to see what happens next.
As for the blueberry muffins, they all got eaten, everyone enjoyed them and here’s the recipe:
300g self-raising flour
1teaspoon baking powder
80g caster sugar
150 fresh blueberries (raspberries also work)
2egggs, lightly beat
225m milk (I use kefir)
1 teaspoon vanilla extract
Method: ~Preheat oven to 200C/400F/Gas mark 6. Grease tin or line cups with muffin cases. Mix flour baking power in large blow. Rub in butter until mix resembles fine breadcrumbs. Stir in sugar and blueberries. In separate bowl or jug, mix eggs, milk and vanilla extract. Pour egg mix into the dry ingredients and mix briefly until just combine. Spoon batter into prepared cases and bake in oven for about 20 min or until risen and golden. Cool in tin for 10 min the turn out onto a wire rack.