Corde has just started on the baking thing again. Granted, part of that was lack of anything else easy for breakfast. She was offered the chance to bake, so she took it. Otherwise I was going to do it myself. Corde wants to be a baker, so I’m not surprised that she wanted to bake this morning.
Granted, this wasn’t the big, fancy baking project so many other people do. We didn’t bust out flour and everything to bake from scratch. We used a box with instructions. Corde melted the butter, cracked the eggs, mixed in the milk and the mix. I helped Luca put the muffin mix into the cups with a sprinkle of cinnamon and sugar, then into the oven they went.
Those muffins rose a surprising amount. I didn’t expect them to puff up so much. Had I known that I would have put less in each muffin cup to begin with. We’re using some silicon muffin cups that we got at Ikea. I love these things, but they’re a little toasty coming out of the oven. I have to let them cool much longer before I can squeeze them out of the muffin cups. I did that for the first batch because they were still far too toasty warm when I tried to pop them out. Next time I go to Ikea I have to pick up some more of those things, that way we can do a whole dozen at once.
Of course, the best part of Corde making her own muffins was being able to sample them when all was said and done. Even I got to have one. They weren’t all that bad, and that was of no fault of Corde’s. The muffins were plain with cinnamon and sugar sprinkled on top, which gave them a pretty basic taste. Plus they were gluten-free, which is something I’m not entirely used to yet. There’s definitely a taste difference between gluten-free and regular foods. If it wasn’t for the fact that gluten is death for me, we’d just keep the regular stuff in the house. All in all, for gluten-free muffins, they were pretty darn good. All compliments to the baker!
I can honestly say that was a successful morning. Corde got to bake. Everyone got yummy muffins. All together it was a pretty good start to the day. I’d call this a victory over breakfast, and hopefully Corde will get many chances to experiment with other flavors and maybe even making them from scratch!