Last night, Royce and I were having a deliberation of what to call this recipe. I actually got this from my mom’s old recipe book which she named cheesecake, the more it added confusion, coz it not a cheesecake, even if mom added cheese in it.
Wikipedia defines Cheesecake as a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge, has a topping which is frequently sweetened with sugar and flavored or topped with a puree or compote of fruit. It shouldn’t be named cheesecake.
If this is a cupcake, shouldn’t it have an icing or frosting or some kind of cake decorations, such as sprinkles and other colorful toppings? It didn’t pass in cupcake category either.
Then I had a thought of my previous post where I shared my banana muffin recipe. A muffin has no frosting and is denser and in cupped bread-like delight. Finally, this is a muffin – milky muffin? Simple muffin? Easy to bake muffin? I can’t decide.
To end my small predicament, Royce labeled it Heavenly Muffins not only because it is delightful to look at but of its divine buttery light texture, yet dense and packed with pleasing sweetness of milk.
This is a great recipe for muffin variations – just add any of 1 cup of chopped nuts, raisins, fresh blueberry, cooked bacon or ham or choco chips.
4 cups flour
1 ½ cup white sugar
6 tsps. baking powder
1 tsp. salt
2 cups milk
½ cup oil
Preheat oven to 350 degrees F. Lightly grease muffin pans or line with paper cups. Yet again, I used my silicon muffin pans – easy to use, easy to clean.
In a large bowl, combine all dry ingredients. Set aside.
In a separate bowl, beat egg. Add milk and oil.
Pour milk mixture to flour mixture. Mix lightly with a fork.
Pour batter into to muffin pans.
Bake for 25 minutes.
* I threw a cup of grated cheese to have a touch of my Mom’s Cheesecake (again, not a cheesecake) recipe.
** Royce suggested me to change my font size, if you haven’t noticed it yet. Men can read small print than women, yet women can hear better… smug.