Failure Muffins

Another Saturday came to pass and I decided muffins must be made. Because that’s how my kids know for sure that I now only love them, but am a passable mother. I assembled the usual* suspects…

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*I see at least 4 things in this pic that ended up not being a part of the recipe.

As the measuring and mixing went down I decided to adjust the recipe on the fly as a way not only to reduce the sugar in these muffins, but to illustrate that things don’t always have to be perfect. Lost in this clever thought of mine, about how we can start at one place and end up at another…and better for it….I noticed something weird. My muffin batter looked like pie dough.

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Ha, I thought. I patted it into a dish, adorned it with blueberries and sugar, shoved it in the oven and started over assuming I had been so lost in thought the first time around that I’d doubled the flour or something.

As I was saying, I started over….and the same thing happened. As 40,000 pounds of carbs happily baked away, Mr. Google revealed that blueberry muffin batter is often thick so that the berries don’t sink to the bottom. Huh.

Well, there you go.

Failure Muffins

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
Preheat your oven to 400. Fill your muffin pan with 6 liners and spray them with oil. Put the 1st 4 ingredients in a bowl and stir. Use a 1 or 2 cup measuring cup (the latter will give you more room to stir), add the oil, egg and the milk until you have 1 cup of liquid. Mix, then stir into the dry until there’s no more dry. Batter will be thick and confusing (much like my mornings before coffee). Stir in the berries. Scoop batter into muffin cups and bake 20 minutes or so.

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