Lemon-Blueberry Muffins

Okay, let's keep it real. 

I'm a person that strives to be the best.  I sometimes even claim to actually be the best.  But in all reality, in most situations - I'm just mediocre. 

But I'm still a competitive beast by nature.  And when things go wrong - I'm not a happy camper.

Take these muffins, for instance.  Yes, they look like normal blueberry muffins on the outside, but you know what?  I really made a big boo-boo on this one.  I forgot the sugar.

I mean... who the heck forgets the sugar?!  Maybe a novice baker.  Maybe a 10 year old.  But me?  This isn't my first baking rodeo.  I've made muffins a million times, and could probably make them with my eyes closed... or not.

It's times like these that I just have to laugh at myself.  One... for being an idiot and forgetting the sugar.  But two, because there are other things in life a little more important than some sugar in some muffins.  And because I was stubborn as all get out - I continued to eat these sugar-less muffins because I didn't want to waste them and admit defeat.  So really... maybe I did come out on top. 

So here's the recipe (as it was supposed to be, sugar-included).

Do you ever have one of those "DOH!" moments in the kitchen?  Feel free to make me feel better by saying I'm not the only one =) 

Ingredients:

2 cups flour
1/2 cup sugar (don't forget it now!)
1/2 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
2 eggs
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
juice from 1 lemon
1 cup blueberries

Preheat oven to 500 F.

Fill muffin tin with liners. 

Whisk flour, SUGAR, salt, and baking powder in a medium bowl.  Fold in blueberries.

In another medium bowl, beat buttermilk, eggs, oil, vanilla, and lemon juice until combined.

Mix liquid ingredients with dry ingredients until incorporated.

Fill muffin liners about 2/3 full.  Place in oven and immediately drop temperature to 400 F.

Bake for about 15 minutes, or until cake tester or toothpick comes out clean.

I even tried to salvage the muffins by making a quick glaze with some water and powdered sugar.  While it helped give a bit of a sweet note, it just wasn't the sweet note that permeated the entire muffin like that 1/2 cup of missing sugar would have given!  Oh well... There will be other muffin baking experiences to be had (hopefully including sugar next time)! 

I'm off to bed - See you guys tomorrow!

Chocolate Cupcakes w/ Toffee Crunch

Happy Friday guys!

I'm so glad the weekend is upon us!  I've still got to work tomorrow, but I've got Sunday and Monday off, so it's not too bad.

Any plans for the weekend?  We're probably going to be lazy - I know I'm going to be catching up on some sleep! 

Anyway, I thought I would end the week with a sweet treat!  It won the last bi-weekly poll and was a winner in our house too!  The original recipe had some Caramel Frosting to go with it - but I wasn't in the mood to fool with frosting and just kept them simple with some chocolate ganache and toffee bits. 

And don't forget to vote in this week's bi-weekly poll - I'm obviously in the mood for something chocolately!




Ingredients:
Adapted from Bakers Royale's recipe

1 cup flour
1 cup plus 2 tablespoons sugar
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 tablespoons hot coffee
1/2 cup Heath toffee bits


Chocolate Ganache:


2/3 cups dark chocolate
2 tablespoons whole milk



In a medium bowl, combine flour, cocoa powder, sugar, baking soda, and salt.

Add the butter, eggs, and vanilla and beat on medium speed for one minute.  Stir in hot coffee.

Beat for 20-30 seconds until the batter is smooth. The batter will be slightly on the thin side. 

Line a muffin tin with cupcake liners.  Divide the batter evenly among the liners. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool completely.

To make the ganache, place the dark chocolate and milk in a microwave-safe bowl and heat for 30 seconds.  Stir until combined and smooth (you can heat again in 15 second intervals if chocolate isn't completely melted).

Once cupcakes are cooled, dip the tops into the ganache and sprinkle desired amound of toffee bits on top! 

These were delicious!  So simple and just enough of that toffee crunch to bring these to another level!  I think Andy had one of these for breakfast everyday for the past week - so we know he liked them!

Have a great weekend guys!