Understand?
But believe me, it wasn't all drinking...sometimes I was baking. No! Not that kind of baking. I made muffins. Seriously. Let the jokes begin.
First up is a batch of muffins I made for breakfast. Corn Bread is one of my favorite kinds of bread...truth: they're all my favorite kind of bread. Jiffy makes a great Corn Bread Muffin mix but it's a little plain, so I dressed them up with some fresh fruit. Simple.
Make the mix as per the directions on the box. Next peel and core an apple (regular red apples work best for this one) and chop into small pieces. Do the same with half a box of fresh strawberries. Into the strawberries add a few spoonfuls of sugar. Onto the apples add sugar and cinnamon to taste. See where I'm going with this?
Put your muffin mix into the muffin tin about 2/3 full. Last, add the fruit mixtures generously to each individual muffin. This makes for delicious, fruity, crunchy muffin-tops.
Put them in the oven (pre-heated...if you're sober enough to remember...) in the manner suggested on the box. One thing, because we've used fresh fruit it changes the cooking time on these muffins. Just leave them in an extra 3-5 minutes more than what the box suggests.
These muffins were amazing with breakfast, and the Apple Cinnamon ones were a great side dish to some pork chops I grilled!
Next up I've made some Lemon Poppy Seed Muffins with a Dark Rum Glaze. These little suckers are straight from the box too! Buy some muffin mix (I like Lemon poppy Seed - they taste good with Mimosas) and make them to the directions. Don't add anything to the baking process, just enjoy the simplicity and take the opportunity to sneak a shot of the dark rum we'll be using in a second. When the muffins are done remove them from the oven and set out to cool. DO NOT MOVE ON UNTIL THEY'VE COOLED!!!
For the glaze you'll need confectioner's sugar and dark rum. On the back of the C&H box it has directions on how to make lots of different icings, basically all the same recipe - just different liquids. So, in a bowl mix 1 cup of powdered sugar (resist the urge to pretend it's coke and do a line) and 1/4 cup of dark rum. Add the rum slowly and stop when your icing is the right consistency. It should be opaque and not too runny. Pour the glaze generously over the cooled muffins. In a few minutes the glaze will set and harden a little. YUM!
I made these muffins for a tail-gate at USC I went to with Dane and some of his friends. They were delish and nobody had to know how super easy they were to make...or how intoxicated I was when I made them!
