In which I demonstrate why I shouldn’t be allowed to bake
Posted March 15, 2009on:
A week or so ago, Katie introduced me to 101 Cookbooks. And I spotted this recipe for Cottage Cheese Muffins. And I thought they’d be good to have on hand during the week for quick breakfasts, since we’re up at you’ve-got-to-be-kidding-me-thirty and out the door at oh-my-god-thirty (well before the rooster crows).
So this morning I (attempted) to make them. I preheated the oven, set out all the ingredients, measured them, ground the almonds in the blender, chopped up the sundried tomatoes in the food processor, mixed up the eggs, threw the whole shebang into a bowl and started mixing.
Hm, I thought to myself, this looks awfully dry. But oh well, maybe it’s supposed to look like that.
So I spooned the mixture into the cups, put the muffin tray on a cookie sheet (because I just cleaned the oven last week, you know) put them in the oven for 30 minutes and started cleaning up.
When I turned around, I realized why the mixture was so dry. The bowl where I had put the eggs? Was still sitting there. With the eggs in it.
So I yanked the muffins out of the oven, put the mixture back in the bowl, mixed the mess up and put in the oven.
And this is why I shouldn’t be allowed to bake.
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