Well....I do that all the time. And it doesn't just apply to books.
I also judge how my muffins (or cake or cookies) are going to come out based on the batter. This past weekend was a true test because I was baking a brand new recipe. I had some leftover shredded zucchini that I needed to use up. And as I mentioned yesterday, I have been on a bit of a pumpkin kick. The best part about these muffins is that you could omit the zucchini. I made these and the batter tasted so good - I was so happy it turned out so well and the muffins didn't disappoint.
Pumpkin (Zucchini) Muffins
1 cup sugar
1 cup brown sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2 cups shredded zucchini (optional)
1 cup chopped walnuts (optional)
Preheat oven to 350F. Add eggs and sugars into a stand mixer and combine. Add pumpkin, butter and vanilla and mix together. Add in dry ingredients and combine with mixer. Add zucchini and walnuts if desired and give the batter one final mix. For muffins, grease muffin tins and fill about 2/3 full and bake for 15 minutes. For bread.loaves (didn't try this yet), bake for 45 minutes or until knife comes out clean. After taking out of the oven, let cool (5 mins for muffins, 10 mins for loaves) then remove from muffin tins or loaf pans and place on wire rack.
All week I have been enjoying these for breakfast at work. I heat them up in the microwave and then spread some pumpkin butter on top. Delicious. But there is a better way to enjoy any kind of muffin...
The best way to eat a muffin - Grilled Muffins
Cut muffin in half and spread butter on each side. Turn on stove to medium heat and place buttered muffins into frying pan. Let cook for about 3-5 minutes until toasted. Spread on cold pumpkin butter and enjoy.
Hands down the BEST way to eat a muffin! Happy Wednesday!