I missed Muffin Mondays so many weeks in a row. I have to admit that I did miss baking muffins.
What do I miss about it?
Well, making muffins was not just about baking muffins. It was the whole process, the journey of waking up early on a Saturday morning while the house is still sound asleep, tip toeing to the kitchen and looking at my Money plant that is growing so well. The the leaves are large and dark green, spreading themselves to form a sort of shade over the sink. I see new tendrils wrapping themselves around the older thicker stems. It is such a joy. Then I take a deep breath and look at my recipe book. Yes I have a recipe book which has sheaves of papers, cuttings, scraps of recipes, scribbles and food quotes. I rummage through them and find the latest recipe that An has sent us all. I had written it down quickly the night before so that I could start making the muffins, unhindered. I preheat the oven with a light of a matchstick and warm my hands. Then I grease my new heart-shaped silicon muffin moulds and suddenly just looking at them takes me back in time. I am reminded of my honeymoon, the day that I got married, the day Mimi was born, the day I resigned from my job, the day I walked off from office and took a plane to see my hubby in the UK and never returned for the next 1 year, the day when I fell terribly sick when my hubby was away and there was nobody to buy me medicines, the day when Mimi walked for the first time, the nights when I had to rock a 2 month old Mimi to sleep, falling asleep in the process.
Memories keep tumbling over each other, building blocks and then falling again. They race against each other for my time to reminiscence them in detail. I shake the unpleasant ones off and dwell on the nicer ones. The ones that make me smile as I mix the batter for my muffins. The roasted hazelnut reminds me of the smoky nights in Delhi when my hubby and I were still dating and he would drop me home. We would linger around at the door of my paying guest apartment wondering what we should do. To steal a kiss or a peck when nobody was looking and then I rush indoors while he lingered some more at the door before finally saying good-bye until we met again the following day.
The batter, now looked smooth and shiny with the hazelnut browned bits peeping out. I dollop a spoonful in the cups and then add a spoonful of cherry jam and then cover it all up another dollop of the batter.
I woke up from my stupor and realized I had spent a lot of time reminiscing and I need to prep everything by the time my family woke up. Breakfast had to be laid, tea had to be brewed, bread had to be toasted and fruits had to be washed. Yet again, I fell back into thinking about a time when we had no worries, my hubby and I would take off as soon as we woke up for a car ride across the city, right to the opposite end of the city to have a sumptuous breakfast at Chandni chowk in Delhi. Alas, such spontaneity I miss sometimes but life has given me so many moments to treasure and make up for the ones that I miss.
Now for the Recipe, I halved the recipe and got 7 muffins. But when I took the first bite, I regretted halving the recipe. It was a good, good muffin to have around the house for a mid day snack or a late night binge. The original recipe called for plum jam but I had cherry and fig preserves and used them instead. My toddler who is an ardent Jam hater ate around the jam and spat the fruit preserves out. So I think I can declare these muffins a hit, I suppose. I am jotting down the recipe with its original proportions.
The Recipe for Hazelnut – Cherry Jam Muffins
From Women’s Weekly
Ingredients
90 grams butter, melted
21/2 cups (375 grams) self raising flour
1/2 cup (55 grams) hazelnut meal ( I roasted hazelnuts and then ground them using mortal and pestle. They weren’t very fine and that gave the muffins a very nibble worthy texture)
2/3 cup (150 grams) caster sugar
1 egg, beaten lightly
1 cup (250 ml) milk
1/2 cup (160 grams) plum jam ( I used cherry jam and fig jam)
Preparation
1. Preheat oven to 200C/gas mark 6/400F
2. Grease a 12 hole muffin pan or line with muffin liners
3. In a large bowl, combine butter, flour, hazelnut meal, sugar, egg and milk.
4. Spoon half of the muffin mixture into the prepared pan and make a well in each muffin, spoon in rounded teaspoons of jam and top with remaing muffin mixture
5. Bake for 18-20 minutes
So you see, muffin making means all this to me; early mornings, tantalizing aroma of muffins baking and memory-walking. Like I mentioned before, it is a process and I enjoy every single step. But this time, I took it a step further and while my muffins were baking and turning into golden domes, I hurriedly walked to my cupboard and got my photo album out. I flipped through as many photos I could in those 20 minutes before I got my golden cups of hazelnut-cherry deliciousness out. I scattered the photos all over the table as I took my first bite and savoured the freshly baked muffin. Then the memories started to rearrange themselves keeping in order with the photographs that I had lined up. My Saturday morning was spent nibbling on this perky, full of flavour and jam-filled gorgeousness of a muffin. Every muffin baking adventure has had me going back and forth in time and that is why I enjoy it so much. The spell was broken when my toddler walked into the kitchen and promptly climbed my lap. We shuffled through the photos together, one by one and she was so happy to recognize every face in each photograph.
If you want to experience a wonderful weekend like I did, then you need to get in touch with Anuradha because Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week