Yesterday’s headache put a serious crimp in my good humor, and when I woke this morning, I was still feeling an aura of pain. But – thank you, St. Teresa of Avila – within an hour the pain was gone, leaving me in a mighty merry mood! What better way to share my joy with the family than by mixing up some breakfast muffins?
Now, I love to cook, but I find baking to be much less enjoyable. A rollicking or even downright reckless cook may very well turn out a good dinner, but a baker who makes a little slip will probably end up serving Klondike bars for dessert. “If the water’s too hot, it’ll kill the yeast.” “Don’t over beat the dough, or the cookies will be tough.” “Even a tiny speck of egg yolk will prevent egg whites from whipping properly.” Not fun. Not fun at all.
One of the most irksome tasks involved in baking is greasing the pan. When I made this morning’s muffins, I employed a trick that I devised a few years ago, on a morning when the thought of wiping three dozen individual muffin tins with a Criscoed paper towel nearly sent me back to bed. Here’s what I do: I place the muffin pans in the pre-heating oven. After a couple of minutes, I remove the warmed pans and glide a stick of frozen butter around the inside of each muffin tin. It’s quick and easy way to grease up those pans, and let’s face it: butter is a lot more wholesome and tasty than – eww – Crisco.