Little snack cakes

By Katherine

These muffins may be as white as winter legs, but they are deliciously tasty. We suppose one could use coconut oil instead of butter, but we don’t keep coconut oil on hand so we can’t say for sure.

True story, the first time I made these I followed the standard ratio (outlined in Ratio) for muffins to create what I was sure would be a masterpiece. Two parts flour, two parts milk… Since the quick reference didn’t call for a rising agent, I didn’t include one. This occurred to me once the muffins had been baking for 10 minutes. The muffins were delicious, but dense. I took them to a management team meeting at work where I watched an attorney attempt to eat hers with a fork. The fork lost. The snapped utensil stayed in the middle of the muffin, which stayed on her…