Feeling a little bit peckish this afternoon, I decided to try out one of the Texan Muffins that someone at work had previously bought. Rightly named a Texan Muffin, the top of this not-so-little treat fit almost quite perfectly into the palm of my hand (yes, it was that big).

My expectations were set quite low as the place of purchase (Nifty’s) is well known for its cheap and not-so-top-notch-quality food. However, considering that I paid $3 for this almost meal-sized muffin, I was quite impressed. The variety of muffins available is certainly not as great as many other places (anyone in the city – go to Cafe Modena), but has been, by far, the best muffin I have bought since working in the Milton area.

I decided to go for the Chocolate muffin over the Apple and Cinnamon one (come on, I was feeling indulgent!) and was delighted to find it an excellent choice. The first mouthful was enough to convince me that its baker really knew what they were doing because its texture was perfectly cake-like. The best indicator of a well-made muffin is that the crumb is of a cake-like consistency opposed to a more rubbery bread-like one. The latter type of muffin is an indication that its baker over-beat the muffin mix, developing levels of gluten in the flour that should be reserved for bread or pastry dough.