No? You want to hear more? Oh, go ahead, twist my arm. Allow me, if you will, to explain the construction of a Ratio recipe.
Ratio raspberry muffins
Lately these are my go-to choice for playdate baking; they mix up and bake quickly, I pretty much always have the ingredients on hand, and small children devour them. (One recent small visitor ate four.)
Here is the basic ratio for a muffin batter:
2 parts flour : 2 parts liquid : 1 part egg : 1 part butter
Michael Ruhlman suggests that a recipe based on 8 oz/240 g flour should yield about a dozen muffins. So, working on this premise, I constructed the following recipe.
6 oz/180 g plain flour
2 oz/60 g whole wheat flour
2 tsp/10 g baking powder (working on another rule of thumb, gleaned elsewhere: 1 tsp/5 g per cup/4 oz/120 g)
1 tsp/5 g salt
4 Tbsp/60 g sugar (I used my citrus sugar here, for a little extra je ne sais quoi)
6 oz/180 g milk
2 oz/60 g Greek yogurt (for a slightly denser and more complex muffin)
1 tsp/5 g vanilla
2 eggs (= 4 oz/120 g)
4 oz/120 g (1 stick) butter, melted
1 cup raspberries (I used frozen, and tossed them with more citrus sugar before adding)
Preheat oven to 350F/180C. Grease (or line) a 12-cup muffin pan and set aside.
In a medium-sized bowl, whisk together the dry ingredients. In a medium-sized jug, whisk together all the wet ingredients except the butter; add the butter slowly and carefully last, so as not to scramble the egg. Dump wet into dry and whisk until just combined. Fold in raspberries gently until evenly distributed.
Scoop batter (it will be thick) into muffin cups with ice-cream scoop or large spoon. Bake for 15-20 minutes, rotating pan halfway through.
Makes 12 muffins.