Keyk-e Yazdi (Yazdi Cupcakes)
The good news is, I am baking again. The not-so-good news is, I just about lose my mind when things fall short of the ideal. You saw my problem right away, didn’t you? perfectionism & expectations. But, who enjoys receiving a muffin…in broken pieces? No, honestly?
This past past winter, I came to know the crew that works at the construction site of LPB brewery, and wished to treat them to something special. Why not bake the world a better place? I said. The boys may not like the ‘different’ food I cook, after all we are in Montana, but who wouldn’t like muffins? Imagining their smiles, was enough to oust the fatva I had declared on baking last year.
In the midst of stirring, mixing and stirring some more, I realized that I was baking muffins special to me. But will it be special to the American palate accustomed to double chocolate fudge, cranberry infused, caramel cream topped muffins? Will the subtle flavors of cardamom and rosewater stand a chance?
In the West, competition among different businesses has lead to improvement and perfection of baked goods over time, but does this seemingly advantage, hamper the ability to enjoy the simple things? And most importantly, how do companies lure in consumers, after attainment of perfection?
Here is an analogy from my weight lifting. A person can work hard, and with time, they will eventually reach their full genetic potential. But, what if that potential is still not good enough for competitions? The next step is……dubious steroids and supplements most likely dangerous to their vital organs.
After people become accustomed to the gold-standard muffins, the next step is to pump them up with more…..stuff, and most likely tasty chemicals your body can do without.
You see, our quest for perfection eventually backfires.
Anyway, drowned in all the thinking, I pulled out the muffins from the oven and noticed they were stuck…Ugh…Who’s going to like the bits and pieces of a muffin?! An hour later, after using all sorts of tricks, the muffins were rescued with some dignity, and I retrieved my S.O.S from facebook.
You see why I shy away from baking? There is the precision involved in baking, and then there is the madness of the analytical mind, that needs to shut up, while baking.
I finally sent out the muffins and was thanked with, the typical Montana-style, shy smiles. It didn’t take long for the muffins to disappear, so I think they liked them….or at least let me assume so.
Ingredients (makes 16 med. size cupcakes):
- 2 cups all-purpose flour
- 1/4 cup rice flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1/4 tsp salt
Wet (room temp.)
- 4 large eggs
- 1 1/4 cup sugar
- 1/2 cup butter, melted
- 1 cup of plain yogurt
- 1-2 Tbs rosewater
- sesame seeds OR 2 Tbs finely ground pistachios
Time~ Prep: 30-40 min Bake: 35 min
- In a large bowl mix all the ingredients from the Dry list. Set aside.
- In another large bowl, whisk the eggs and sugar ’till fluffy (~1-2 min). Use an electric mixer if you have one. Add the rest of Wet ingredients one at a time and in small batches and mix ’till smooth.
- Mix in the yogurt one scoop at a time. Set aside.
- Slowly add the dry ingredients to the wet. Mix just enough. Take care not to over mix.
- Preheat oven to 350 F.
- Place 12 paper cups in a muffin pan OR grease the pan, sprinkle some flour, turn upside down to rid of excess.
- Spoon batter into each ~2/3 full.
- Garnish with sesame seeds or chopped pistachios.
- Bake for 35 minutes and light golden brown OR when the inserted toothpick comes out clean.
- Remove pan from the oven. Allow to cool before attempting to separate.
Thank you Martine Quilici for the ‘flour’ tip.