Muffin-Gate

I awoke to the beckoning of my kitchen again this morning - but with very little motivation to delve into a full-blown assault.  So I racked my brain for an easy, yet fulfilling scratch to my itch.  MUFFINS! 

Now, how hard could that be?  Tasty little breakfast morsels for me to enjoy - simple to mix up, quick to bake, etc.  So I dove in. 

Starting as I usually do I assembled my ingredients, gave the typical pep talk to my KitchenAid and commenced to start what was sure to be a trip to muffin-nirvana.  I measured, poured, mixed and baked what was seemingly baked good perfection.  They came out of my now contented oven a picture of golden brown perfection.  I couldn't wait for them to cool - I dove in, butter in hand. 

BUT WAIT!!

My dream of a sweet, warm breakfast indulgence had hit a major snag.  Sugar.  I managed to add 1/2 a tablespoon instead of 1/2 a cup of sugar into my batter in my intense excitement for these puffy beauties .. well, sh**.  What. A. Tard.  I blame the early'ness of the day, complete lack of caffeine, and general, but insatiable drive for muffin-glory.

So upon admitting my blunder, I'd like to share with you the ACTUAL recipe for my restoration in the muffin-faith:

SkinnyBitch's Cherry-Pecan Muffins

Ingredients -

2c All-Purpose flour

1/2c White Sugar

2T Brown Sugar

1t Vanilla

1/2t Salt

1/2t Cinnamon

1/4t Nutmeg

4t Baking Powder

1 Egg, beaten

1c Milk

1/4c Vegetable oil

1c Dried Cherries (chopped)

1/2c Pecans (chopped)

Directions -

Mix together the dry ingredients and the wet ingredients separately; then combine both together "gently until just moistened"  --  that is the point of most muffin recipes where they warn about making a tender muffin vs. a hockey puck, and I tend to agree.  The less you work it, the more tender the muffin (and who wants a stiff muffin??  Betty White's skit on SNL comes to mind). So I obey the karmic laws on baking and stir only until combined. I take this opportunity to then fold in the cherries and nuts.  Promptly fill your paper-lined muffin tin just about 2/3 full with your batter. Bake in preheated 400°F oven for about 22 minutes, but check them for appropriate done'ness with a toothpick to be sure of its readiness to leave the oven.  It should make around 12-14 muffins. 

In typical fashion, I dive right into the batch of muffins, butter in hand, while they're still warm - but I am a masochist style foodie and don't mind burning my face-hole in the name of delicious baked goods.  But if you're feeling like playing it "safe" (chicken!) you can wait until they're cooled. 

I find that these last only about as long as it takes to clean up the prep-dishes; but if you keep them in a plastic baggie on the counter, they last about a week - or around a month in the freezer.  But like I said, I haven't had any experience with them sticking around - so that will be up to you, the reader, to tell me how long their shelf-life is (if they're around long enough for you to get your ZipLoc out)!

That's all for now!  Go give these a try!          Go on!        Do it!!

Until then ..

XOXO