Mix the batter just until the flour disappears. Overmixing develops gluten in the flour, which makes muffins tough. A few small lumps in the batter are fine and will bake out. Fill the muffin cups exactly 3/4 full for tall, bakery-style domes. Less batter than that and the tops bake flat. More and the batter spills over the sides and loses the rounded shape. Three-quarters full is the sweet spot for muffin tops that rise above the rim. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Hot muffins are fragile and can break apart if pulled too soon. Five minutes lets them set up enough to lift cleanly. Leaving them in the pan longer than that traps steam and can make the bottoms gummy.
This was VERY good. The Kafta was delicious. Next time with the rice, I’ll add a pinch of salt and probably double the spices. It was still good, but could handle a bit more flavor. (And maybe my spices have lost some of their flavors, IDK.) Served with some yogurt…wonderful. Definitely will be cooked again and again in this kitchen.
