Despite the failed infant attempt, the consolation is I had a very enthusiastic helper in the kitchen. In fact, prior to the baking session, I had ambitiously assured him that he could be having muffins as his snack the next day. And, he was convinced that Mom can really bake edible muffins.
The recipe seems simple enough. I thought this shouldn't stop a novice from making nice muffins, what with Mom who used to bake banana cakes umpteen years ago.
Separating the batter into two portions.
It was only at this stage when the muffins were being baked in the oven that I realised, OMG! Mom had forgotten something!
Look at the flat muffins. See how dry and unappetising they are! They look so different from the glossy and mouth-watering muffins in my recipe book. Not wanting to give up, I made another 6 more muffins, this time I didn't forget the oil but I used olive oil because that's the only type of oil I have in my kitchen.
Sigh... Probably because I was using the healthy olive oil, the muffins weren't moist at all and they didn't rise! The recipe did say sunflower seed oil or butter. So, I figure olive oil will do the job.
Oh no, and I thought making muffins was easy. My 18 muffins turned out to be rather flat, dry and hard. The hardness is similar to 'nien gao' when it's not cooked.