Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

I am so excited to be posting for the first time on our very own site. When I started this blog, I originally predicted I would get discouraged and abandon it after a month. It was my intention to give myself six months before making the commitment of buying a domain name and designing a self-hosted site. My enthusiasm must have been contagious, however, since Geoff decided to go ahead and start working on this site for me. And for you. After just two months, we’re totally psyched to share it with you.

I probably should have made you something more extravagant, like a giant cake, but this is still real life. And that’s what we’re about. Austerity is back in effect after some unexpected financial setbacks (stolen scooter), along with some other budget busters (hello immigration). Simplicity shall reign over indulgence for a good long while, it seems.

Caramel Butterscotch Muffins

That doesn’t stop me from sharing sugar-encrusted muffins with you, though. These fluffy sweet gems were born out of a combination of resourcefulness and an utter lack of attentiveness whilst in the grocery store. With a base recipe for muffins to test and an extra bag of butterscotch chips, I managed to produce something brilliant.

This is a muffin. It is not a frostingless cupcake. It is more substantial, and has a lovely sort of crust all the way around. It’s still loaded with sweetness, though. The kind that makes you want to sing and dance. The butterscotch chips melt in the oven, forming delightful little burst of goodness, and the caramel sauce drizzled over the top before baking forms a gorgeous burnt crust around the edges. 

Caramel Butterscotch Muffins

You absolutely must eat these warm. It’s totally fine to pop them in the microwave for fifteen seconds. I mean, they’re perfectly edible  at room temperature, but the gooeyness is where it’s at. Do not miss out. They’re so worth the burnt fingers.

Get ya some!

Caramel Butterscotch Muffins
Yields 12
A for real muffin studded with sweetness
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 303 grams (2-1/4 cups) all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. pinch of salt
  5. 105 grams (1/2 cup) sugar
  6. 1/2 cup vegetable oil
  7. 1 whole egg
  8. 1 egg yolk
  9. 1 cup plain yogurt
  10. 1 cup butterscotch chips
  11. approximatly 1/4 cup caramel sauce, for drizzling
Instructions
  1. Preheat oven to 375 and spray muffin tin with nonstick spray.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl, or pulse in food processor for about five seconds.
  3. Whisk together sugar, oil, egg, egg yolk, and yogurt in a medium bowl.
  4. Add the wet ingredients to the dry ingredients and quickly and gently stir to combine using a spatula or wooden spoon. Some small lumps are okay. Try to accomplish this in 10-15 seconds.
  5. Fold in the butterscotch chips
  6. Scoop the batter into the waiting muffin pan. The cups will be quite full. Muffin tops are the bees knees.
  7. Drizzle a spoonful of caramel sauce over each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  9. Remove the muffins from them pan and turn them on their sides on a wire rack to cool. This will give you that lovely crust all the way around.
  10. Serve warm, even if it's a day or two later.
  11. Good luck not burning yourself.
Adapted from I'm Just Here for More Food by Alton Brown
How to be Awesome on $20 a day https://awesomeon20.com/
Photos by Monica Szczupider

Check us out at Chef in Training's link party
Check us out at Chef in Training’s link party        

 

Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party

 

Cholesterol Sandwich

I’ve been wanting to share this humble sandwich with you ever since I first conceived of this blog. It’s in a close race with my mom’s tacos for the thing most often eaten in this house. It’s something you can throw together with things you probably have laying around your kitchen, and it brings me ridiculous amounts of joy to eat it. We like to call it the cholesterol sandwich.

Cholesterol Sandwich

Okay, it’s really just bacon, egg, and cheese on toast. We give weird names to things sometimes. Get over it.

There are a few things you have to do to make this sandwich extra special. I could say make your bacon anyway you like, but if you’re not cooking your bacon to utter crispiness, as in moments from incineration, then your sandwich probably won’t be as awesome. You’ll bite into it and your bacon won’t snap and you’ll end up pulling off an entire piece of bacon at once. I hate that. Crispy bacon, people. It’s the way of the future.

Crispy Bacon

And you absolutely must fry your eggs the way my husband does. The first time I saw him doing this, I was utterly disgusted. But then I ate the sandwich, and I was utterly delighted. You have to crack the egg right into the pool of bacon fat you’ve just created, and then splash the bacon fat over the egg to cook it. The egg doesn’t get flipped, it just gets bathed in bacon fat until the whites are set and the yolk is at maximum oozing potential.

Cholesterol Sandwich Perfect Egg

And if you can get eggs fresh from your backyard, you win the super awesome medal of awesomeness. There will be a post on the awesomest of pets coming soon.

My Chicken

There’s nothing fancy here. You could jazz it up with smoked gouda. You could make it healthy with turkey bacon. There are a million variations. But if you want to make a heavenly meal on the cheap, buy whatever bacon is on sale at your grocery store. If they have a buy one get one free deal, you are in major luck. Put the other pack in the freezer and you’ll have cholesterol sandwiches for weeks. Then use whatever cheese you happen to have in your refrigerator. If you try to tell me you don’t usually have cheese in your fridge at any given moment, then you’ve probably been possessed by aliens.

Cholesterol Sandwich

Make this sandwich. Mix it up. Put on it whatever you like. But don’t skip the egg bathed in fat. And whatever you do, don’t overcook it. If you don’t have egg yolk running down your arm before the end, you’re not doing it right. You will be transported. I promise

Cholesterol Sandwich
Serves 1
The most ridiculous bacon egg and cheese sandwich ever.
Write a review
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 2-3 slices of bacon
  2. 2 slices of bread
  3. 1 Tbsp mayonnaise
  4. 1 slice of cheese (or a fat pinch if shredded)
  5. 1 egg
Instructions
  1. Lay your bacon slices in a frying pan on medium high heat and cook to your desired level of crispiness.
  2. In the meantime, toast your bread and spread mayo on both sides. Put your cheese on while the bread is still warm.
  3. When the bacon is ready, lay it on a paper towel covered plate to drain.
  4. Crack your egg into the bacon grease. Try to keep it toward the edge. Tilt your pan toward the egg to make a pool of grease. Use your spatula to gently splash the grease over the egg. Once the whites have set, carefully lift out the egg and place it on top of the cheese.
  5. Break up your bacon and arrange it on your sandwich. Top it with the toast and give it a gentle press.
How to be Awesome on $20 a day https://awesomeon20.com/
Cholesterol Sandwich Aftermath

 

Once you pick up this sandwich, you won’t be able to put it down. Don’t bother with napkins, just keep eating until it’s done, then go wash your hands. The euphoria will last for hours.

Related Posts Plugin for WordPress, Blogger...