It happened over the span of two days.
Six recipes, and only one that was blog worthy. One.
Or so I thought.
I made these strawberry muffins in hopes to use up some almost-going-bad strawberries- I cut them up, had high hopes, only to be disappointed when I took my first bite.
The crazy thing - do you want to know what the crazy thing is? - they tasted good.
I liked them quite a lot, but I was disappointed because the muffin that I ate didn't look cooked through. But I knew that they were because they were nice and golden brown, and were peeling nicely from the wrapper.
Turns out the ONE that I chose to try had all the strawberries in one spot which caused the muffin to fall apart in the middle due to the liquidy nature of strawberries.
That was the only one. The rest? They tasted good. My hubs even told me he REALLY liked them (it's no "love", sure, but "really like" is good for me too).
So I will tell you, no, these aren't my favorite muffins of all time, and yes, I did think these were a failure at first, but after taking a step back and letting someone else taste test for me, I am happy with these muffins and I think you will like (and hopefully love) them too!
I have been
Because that is how I roll.
So I sit there, reading and drooling over Helene's stunning photography, and I realize everything I have done wrong in my previous photos.
And I am only half way through the book.
I can't wait to see what else
Goodness knows the growth I have made in the last year!
That's what is so fabulous about this blogging business. You never stop learning, and you never stop growing! And just when you think you've reached the top (not that I know that feeling), you remember that food blogging requires multiple talents, not just being a good cook or baker, and not even just a good photographer or writer.
There are always things to be learned, and skills to be acquired.
And I truly cannot wait to see what this career has in store for me.
I know this is the one for me. Even if I may be slow on the learning scale. And even if I have failures in the kitchen. Or in my photography "studio" (aka my bedroom). And when I complain to you guys about my failures (thanks for listening!!).
I am here to stay. And I hope you will continue on this journey with me. I need you as much as you need my recipes (go ahead, I'll wait as you confess your undying love for my food...)
Ahem, I guess not... ;)
So go forth, make these muffins - have more success than I thought I had - and continue to come back to me, and we can grow together.
How does that sound?
makes about 18 muffins
for the muffins:
- 2 cups flour
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
- 3/4 tsp ground cinnamon
- 4oz (1/2 of 8oz container) softened cream cheese, cut into chunks
- 2 eggs, lightly beaten
- 3/4 cup milk (I used 1%)
- 1/4 butter, melted (measure butter before melting)
- 1 tsp vanilla
- 1/2 lb fresh (going bad) strawberries, chopped up
- 1/3 cup flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 stick (1/4 cup) butter
- 1/2 lb chopped strawberries
- Preheat oven to 400F/205C and spray or line muffin cups.
- For the muffins, combine all the dry ingredients in a large bowl and whisk together. Using a hand mixer or the paddle attachment on stand mixer, lightly beat in the chunked up cream cheese until mixed in and lumpy.
- In a small bowl, mix together the remaining wet ingredients, and add to the dry ingredients. Mix until just combined. Allow to stay lumpy. Stir in the strawberries.
- In a separate bowl, for the struesel, combine all ingredients using a fork.
- Spoon the muffin batter into muffin cups, about 1/2 - 2/3 full. Top each battered cup with a spoon full of streusel topping, and bake 15-18 minutes, until golden and skewer comes out clean.
- Allow to cool before consuming.
- Eat within a couple days.
MORE Muffin Recipes Over HERE:
Egg Free Apple Crumble Muffins
Biscoff Banana Muffins