Ask any boss who doesn’t have one. I bet he will tell you that a good administrative professional nowadays is hard to find. But so is a good muffin. Today is Administrative Professionals Day, a day set aside especially to remember your hardworking assistant. Bake something special!
Since turnabout is fair play, boss, how about working overtime on some homemade muffins. So after you take your pet pig to have his wings clipped, but before hell freezes over, bake your secretary a treat to enjoy at breakfast or during break time. Along with a favorite coffee or tea, fresh-baked, homemade muffins are a delicious way to start the day.
Everyone knows that administrative professionals love homemade muffins. They’re portable – easy for the boss to carry. (It’s a Bring Your Muffins to Work Day). Muffins are divisible – a batch makes enough muffins to treat several administrative professionals. But most significantly, they’re enjoyably edible, if I don’t say so myself, having been a muffin-eating administrative professional some years ago.
For your administrative professional, only professional-grade muffins will do. The following helpful hints are directed to any bewildered boss who wants to bake muffins at home, but is afraid to try.
To begin, always preheat the oven. If you don’t use paper muffin liners, remember to grease the muffin pan. Fill muffin pan about 2/3 to ¾ full with batter. Mix dry ingredients thoroughly, but after adding liquids and fruit, stir to incorporate just until blended. Too much beating will produce a tough muffin. If you find that you have used all the batter, and did not fill all slots, fill the empty cups 2/3 full with water so oven heat is evenly distributed across the pan. Finally, put the muffins in the center of the oven to bake.
The following recipes produce breakfast muffins that will provide your administrative professional with lots of energy all through the morning. Don’t believe the ads. America runs on homemade muffins!
STRAWBERRY MUFFINS WITH TOPPING
1½ cups flour
½ cup oat flour (grind oats in blender or processor)
1/3 cup sugar
1 Tbsp. baking powder
1 cup mashed or pureed strawberries
(2 cups fresh)
¼ cup plus 2 Tbsp. orange juice
1 egg plus 1 egg white
¼ cup butter, softened
¼ cup brown sugar, packed
¼ cup each oats and flour
1 tsp. cinnamon
- Mix all ingredients until crumbly.
- Preheat oven to 350 degrees.
- Make topping and set aside.
- Combine the flours, sugar, and baking powder, and stir to mix well.
- Add the strawberries, orange juice, egg, and egg white. Stir just until the dry ingredients are moistened.
- Coat muffin tins with Crisco, or spray them with cooking spray.
- Fill pans ¾ full with batter.
- Sprinkle topping over the batter.
Baking time depends on size of muffin tins: 12 regular muffins will bake about 15-20 minutes. Larger muffins will bake longer. When a wooden toothpick inserted in the center of a muffin comes out clean, they’re done.
Best served cooled on day of baking.
Muffins freeze well.
2 cups flour
¾ cup sugar
1 Tbsp. baking powder
½ tsp. salt
½ tsp. nutmeg
1½ cups blueberries (partially thaw, if frozen)
½ cup milk
½ cup butter, melted
Coarse sugar for topping
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, sugar, baking powder, salt and nutmeg.
- Add blueberries. Stir to coat evenly.
- In a small bowl, beat eggs with fork. Add milk and butter and beat. Add liquid mixture to flour and blueberries.
- Stir just until blended.
- Fill greased or oil-sprayed muffin pans 2/3 full of batter.
- Sprinkle tops with sugar.
- Bake 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
Happy Administrative Professionals Day!
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at WhatscookinNEPhilly@gmail.com or in care of the Northeast Times, 2512 Metropolitan Drive, Trevose, PA 19053)