Filed under: Food I Make, Food Made by Other Food Folks, Random Foodie Thoughts | Tags: bacon, breakfast, eggs, food, Muffins, pioneer woman
Saturday mornings were made for breakfast makin’. The usual fare at our house is pancakes, plain for me followed by chocolate chip for everyone else. A meal of pancakes starts the weekend off right.
This week at work, things were a little quiet as my kids were taking tests, and so I had a little free time to explore my cookbooks. One on the pile to search for new things in was the Pioneer Woman. I love her recipes, hate her show. Regardless, I chose several new recipes to try-a cake, a meatball thingy for bookclub, a chicken wing dish, and a new breakfast dish to try.
This morning, the breakfast muffins made their debut.
I decided to scale PW’s original recipe back a little. Even if they were delicious, we didn’t need twelve breakfast muffins for four people. I also could not sacrifice a dozen eggs and a pack of bacon for one dish. I used about three fourths of what she called for for each ingredient and broiled the muffins accordingly.
When I opened the oven, the smell was intriguing. The muffins with all their breakfasty goodness, including an almost uncomfortable amount of eggs and bacon, looked very yummy. Their tops had browned and the edges of the English muffins were perfectly toasted. I was impressed.
We sat down with our muffins and the usual pancakes.
The muffins? Worst recipe ever.
I mean, they were totally gross. The intriguing smell was the smell of too much worchestire sauce before noon and too much mayonnaise for anytime of the day. I tried one before anyone else, and my bites were like eating a hot, manly deviled egg. Bleh.
This recipe was not a keeper. Instead, my experience may cause me to tear the recipe out of the cookbook.
I’ve got no love for these love muffins.
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