The Basic Muffin
When you finally get home, often your own cupboards are bare because you (hopefully) disposed of all perishables before leaving. You have to hit the store and start all over. But at least you can make anything you'd like.
Admittedly, cooking at home can be hit or miss, too, but at least there is no one to blame but yourself.
So having just arrived home, I didn't have a lot in the kitchen. I pulled out some bowls, some ingredients and an electric mixer. Flour, leaveners, salt into one bowl and sour cream, yogurt, sugar and an egg into another. Mix bowls separately then, after tossing in some vanilla for good measure, combine the contents. Bake at 350F for 20 minutes or so.
Something seems wrong here. Ah, I see now - there is a method, but no recipe! And there won't be because, though tasty, these muffins weren't anything special. Moist, semi-dense and with a crisp top (I guess I was a little heavy handed with the sugar, though they didn't seem overly sweet), I would make these again but instead I think I will try and refine the recipe to produce a great, basic muffin; it will be a recipe worth sharing.
It's good to be home.