The best chefs never reveal themselves completely. There’s always something hidden. Or something stray and unnecessary added to their most coveted recipes. So it’s said.
But not me.
First of all, I’m not a chef. I’m the guy who does the cooking. So what’s to hide?
Everyone loves the bnb’s muffins and today I finally kicked it up a notch (sorry, Anthony Bourdain) and produced my best batch ever. Which it to say the muffins came out of the oven to die for.
Now I wish I could tell you the world actually gave a damn, but believe me, brew up a cup of good coffee and plate yourself a warm muffin or two and the New Hampshire primaries look really, really boring. You won’t change the course of history with these muffins but you will start the day with a smile and a feeling of absolute goodness.
Let’s do this, please.
For eight or nine muffins. Which mean you fill the tins to 85 percent of a level, top-of-the-tin height. More is better then less. Equal amounts among the filled tins is better than uneven.
1 cup whole wheat flour
Half a cup bread flour
Half a cup of white sugar (or to taste)
Two tsp. baking powder plus a quarter to a half tsp more.
a third of a cup canola oil
fill to 1 full cup with whole milk
Blend the wet. Pour the wet into the dry. Mix until everything is blended. Stop. Mix should be dry enough to form peaks (definitely not goopie…this is the judgement part, picture to come).
Add a heaping half cup of diced pineapple and pear (ripe please, 50:50 amounts). Mix.
Portion into tin. Sprinkle muffin tops with coconut flakes or brown sugar.
400 degree oven. Cook for 14 minutes on the top rack. Turn 180 degrees after 10 minutes not sooner.
When testing for doneness, a gentle push in with a finger will produce a slow but full bounce back. IOW, no impression remains.
Refer to my earlier, wordier, and now three-year-old muffin recipe here or just get to business and cook these very tasty, very easy muffins today.
Thank you and good-bye.