A good blog to read for the experimentation and the ratio lessons but, I realized, not applicable to my own muffin baking (which didn't stop my enjoyment in the reading). The only muffin recipe I have ever used is from the old, Fannie Farmer Boston School of Cooking cookbook (my mother's copy from the '50s although I also have my grandmother's earlier edition too). It only calls for 2 tablespoons of sugar for a dozen muffins. These, to me, are proper muffins. The things you buy in bakeries these days really are overly-sweetened and way too huge "cake." ...And, yes, you can guess what neck of New England my family comes from: Boston. Fannie Farmer (old, not new version) is still my go to cookbook for most dishes.

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