July 24, 2012

Muffles. Or Maybe Wafflins.

Recently we had some success at making omelettes on the waffle iron. There is a weird pleasure in eating food with grid-patterned holes in it, so we thought we would try something else.

Muffin batter made with molasses, spices, walnuts and tea-soaked raisins.

As the batter rises, the iron opens slightly. The hinge is not articulated, so the muffins turn out slightly wedge-shaped.

Oh yes.

So satisfying to peel it off the iron.

A pile for the freezer.

The ratio of crispy edge bits to moist innards has been vastly improved. And there was much rejoicing.

We have not found a way to use the waffle iron to make coffee, but we aren't very interested in trying. The origami pour-overs that we wrote about are still making reasonable coffee. Soon we'll have a Best Of list ready to post.

While we sipped coffee and munched muffin-waffles, we wondered why so many breakfast foods seem to contain double f.

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