Over the weekend, I decided to make a batch of mini muffins, using a recipe featured by my niece on Vanderbilt Wife. I already had frozen zucchini and some leftover chocolate chips, as well as amaretto cocoa that came in a Christmas gift basket. Woot!
Unfortunately, the first batch I baked got too crispy on the edges because I baked them a tad too long. You should have seen Music Man’s face when I dumped them into the trash bin. I decided I HAD to make another batch, since we were entertaining a Cordon Bleu trained chef for dinner. I mean, really! How embarrassing to serve crispy muffins.
The next batch got the addition of wild dried blueberries, so we ended up with zucchini-blueberry-chocolate muffins and they were delish! I was careful about the time in the oven, and I had enough batter left over from the mini muffin trays to create three full size muffins. From thence comes the irony.
Tonight, as I opened the oven door after turning on the broiler for the chicken breasts, I discovered the pan of three muffins that had been forgotten in the frenzy to make a second batch of mini-muffins and then get on with our dinner. I had turned off the oven when I took out the minis, and the big muffins were only a little bit the worse for wear for a couple of days in the oven and a blast from the broiler. They were only a little crispy on the outside and still moist on the inside — a welcome treat with our dinner tonight.
In the words of the immortal Alanis Morrissette —
Life has a funny way of sneaking up on you
Life has a funny, funny way of helping you out
Helping you out
