Mr. Dish and I are hosting a post-race brunch next weekend for our family and fellow racers after Broad Street. I know when I finish a tough race, I want to do three things immediately:
- Take my shoes and socks off
- Lay down
- Eat a large quantity of food
Our brunch will hopefully allow us to do all three of these things in the comforts of home, while re-capping the morning. I don’t know about you, but I always find myself day dreaming of carbs as the miles tick by, so in addition to the usual eggs/bacon/coffee, I decided I would bake homemade muffins as an extra reward.
Of course, I’ve never baked muffins from scratch before, so I needed to do a test run.
I used this recipe for blueberry muffins… it seemed pretty straight forward. But when I was done mixing the batter… it was way too thick. It was more like cookie dough. Now I haven’t made muffins in a while, but I knew this wasn’t right. I double and triple checked my measurements… either I made a mistake I didn’t find or this recipe is whack.
So, with the help of Mr. Dish and the Betty Crocker cookbook he had laying around, I did what I hate to do most in cooking… improvise. We found another recipe that was similar to mine, but called for way more milk. So I just started slowly pouring and stirring until we got a texture that we liked better.
I added the crumb topping, and while they looked right, I was still dubious, and puzzled by the recipe mishap.
I was very relieved to see them emerge from the oven looking like this:
Of course, they still had to pass the taste test…
And they did, with flying colors.
I think next weekend I will just use Betty Crocker’s muffin recipe, since it’s the one that saved me from muffin disaster this time. So I took one more step in overcoming my fear of kitchen improvisation… and of muffin baking! I’ll be dreaming of these babies as I crank out my 10 miles next weekend!