Come as you are muffins...

That is what could happen in a normal household on a (sunny) Sunday morning, when you say to your (normally clever and wit) husband: "Dear, I'm going to take a shower. Can you watch the muffins in the oven in the mean while? I put the timer, when it rings take them out".
I came out of the bathroom and the house was filled with a nice smell, but getting toward the kitchen, the smell was more towards burn than nice... And there they were: my muffins, half burned, still in the oven!!!
And all this because, as all of you understood since the cradle, cookbooks give ALWAYS the wrong timing, and because my dear French man was peacefully reading his wine notes...
So here they are: "Come as you are" muffins.

225 g of flour
1 package of chemical yeast
75 g of rolled oats
185 g of raisins
80 g f butter
4 table spoons of honey
2 egg
280 g of yoghurt

Preheat the oven at 180° C.
Melt butter and honey. Set aside and let it cool a little.
Mix all the dry ingredients. Make a wheel in the centre. Mix together eggs and yoghurt, add it to the dry ingredients altogether with butter and honey. Mix but do not over do, as you need lumps.
Spoon the mixture in a 12 muffins tin, covered with paper cups, and bake for 20 minutes.
Serve hot.

Recipe adapted from Muffins, Le cordon Bleu, Konemann, 1998.

P.S. Those muffins are dedicated to a dear expat friend: she loves muffins, she collected more than 80 muffin recipes through a meme and now she's going to open her own muffin factory, aka no more time for blogging! ;-)

Maple syrup muffins

I love maple syrup: is a late discovery in my life, but since then I would use it for anything, from marinade to cakes, from savoury sauces to sweet sauces...
A dear friend sent me from Canada a nice bottle of true maple syrup and as she's hosting one of her numerous events this month on one of her numerous blogs (and as I would love to win those nice pans... ;-D), here are some wonderful maple muffins! Perfect with coffee over a lazy breakfast...
Adapted from Nigella Lawson's Feast.

For 12 muffins

150 g walnuts, chopped
275 g flour
4 teaspoons baking powder
50 g rolled or crushed oat
pinch salt

130 ml milk
120 ml maple syrup
125 ml vegetable oil
1 egg

1 tablespoon vergeoise brune

Preheat the oven at 190° C.
Mix all together walnuts (but 3 tablespoons), flour, baking powder, oat and salt.
In another bowl, mix milk, maple syrup, oil and egg. Add to the dry mixture and combine, but do not mix to much: leave lumps, your muffin will taste and look better (said the voice of the experience...).
Spoon the mixture in your muffin pan. Mix the remaining walnuts with the vergeoise brune and sprinkle it over the muffins. Cook for 20 minutes.

Eat them still warm, with a nice cup of coffee...