The Attitude of Measurement and Muffins

Idea: There is an attitude to measurement. "I'll be back in a jiffy" doesn't ring as tightly as "see you in an minute and a half". There isn't really an obligation with the words "jiffy" "pinch of salt" or "just a second", but when we measure and things we are measuring are required to be in a certain amount, we make ourselves at risk of failure. I would get into trouble if someone expected me a minute and a half ago

Reflection 1: When it comes to baking, I'm not that much of a stickler on the measurement of ingredients for desserts that I know are going to turn out alright anyways. For example, this Cinnamon-Sugar Pull-Apart bread came out wonderfully delicious and all ingredients along the way were not as precise as they really needed to be. For example the online recipe called for 2 3/4 cups plus 2 tablespoons of all purpose flour. I don't know about you, but that is an odd measurement. Leaves a lot of room for error. Again, the tasty treat still came out of the oven smelling just as I thought it would. Muffins, however are a different story. Over the past month I've baked 2 different kinds of muffins. Carrot and blueberry, both calling for specific amounts of ingredients including baking soda and/ or baking powder. I've always thought of these ingredients as high maintenance, temper tantrum possibility ingredients, therefore I try my best to not mess up the steps in the making of muffins. It's odd (1) that I feel intimidated by something purchased at the Bulk Barn, (2) the more I try to get it right, the more dirty dishes I have, and (3) that when I feel successful, the muffins prove me wrong and come out rock hard and inedible. Trust me. Inedible.

Reflection 2:
I'm not making anymore muffins. They intimidate me too much with their fancy specific measurements. I think the attitude comes from our perception of the thing you are baking. Today for example, the Cinnamon-Sugar Pull-Apart Bread looked amazing before it went into the oven. I could have eaten it right then in there - all I had to do was simply "heat it up first". Muffins are not like this at all. There beginning state is inedible, liquidy, eggy, and (not the good kind) gooey. It's the oven that transforms it.

Reflection 3: You can't trust an oven.