I hope everyone had a lovely Presidents’ Day and enjoyed the long weekend!
This Sunday, I survived the BEST Pilates class I’ve ever taken. Towards the end of class the instructor called for 10 push-ups, and she said, “Now, surely, you will do something today that is harder than 10 push-ups! Just go for it!” Well, I must be getting out of shape because those push-ups were not so easy!
When I got home, I decided to try to do some baking because it was the only thing I could think to work on that would be harder than those push-ups. Only once have I ever successfully baked anything, and that was when I won the office brownie bake-off with a box of Duncan Hines and some creative additions (layered with cheesecake and cherry pie filling). I picked up a box of mix at Whole Foods, and in the end it turned out pretty great, and it wasn’t even harder than the push-ups!
I picked up Gluten Free Pantry’s Yankee Cornbread Mix from the baking aisle at Whole Foods, and I followed the directions for making muffins, which called for adding egg, butter, and buttermilk. The end result was absolutely incredible when it was still warm, fresh out of the oven. Once it cooled, though, the muffins were a little bit on the dry side. I made up for it by heating them in the microwave and buttering them a bit extra, but there is definitely room for improvement on this mix. I’ll probably try adding extra buttermilk next time. If you have any suggestions, let me know!
Overall, the muffins only took about 20 minutes to make, from prep to cook, so if they’re going straight from the oven to the dinner table, they’ll definitely be a hit! Grade: A-