Nope

Yeah, that was a hit and a miss.  Fail. Baking disaster. No way was that even remotely close to what it shoulda been.  Oops.

Now I don’t mean to be arrogant but I kinda feel like muffins are a no brainer.  The batter is usually pretty basic to put together, you pop them in the oven, you pull them out when the toothpick comes out clean, you let them cool.  Botta bing, botta boom.  Easy peasy lemon squeezy.  Yes, I just said that.

But these muffins just threw me for a loop.  They stomped on my arrogance and humbled me, big time.  I showed Paul the picture of what they were supposed to look like and his comment was, “Those don’t even look close.”  His straightforward honesty made me laugh.

Somewhere along the way, I seriously messed these up.  I’d love to say it was a terrible recipe, but usually Damn Delicious doesn’t steer me wrong.  If you’re brave enough to try them after seeing this horrible picture, let me know what happens.

Mocha Oatmeal Muffins (recipe care of damndelicious.net)

Mocha Oatmeal Muffins.jpg

INGREDIENTS:  3/4 cup all-purpose flour, 2/3 cup old fashioned oats, 2 1/2 tablespoons cocoa powder, 1/2 cup dark brown sugar (packed), 1/4 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1 cup plain yogurt, 1/4 cup strong coffee, 1/4 cup (1/2 stick) unsalted butter (melted), 2 large eggs, 1/2 teaspoon vanilla extract

Mocha Sugar Topping:  2 tablespoons old fashioned oats, 1 tablespoon turbinado sugar, 1 tablespoon cocoa powder, 1 teaspoon instant coffee powder

DIRECTIONS:  Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. To make the mocha sugar topping, combine the oats, turbinado sugar, cocoa and instant coffee powder in a small bowl; set aside. In a large bowl, combine the flour, oats, cocoa powder, brown sugar, cinnamon, baking soda, baking powder and salt. In a large glass measuring cup or another bowl, whisk together the yogurt, coffee, butter, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

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