The husband said that these muffins are good.
And if the husband says they’re good, then they really are. He tells the truth about whether or not something I make is good.
One particular weekend, when we were dating, I decided I was going to make dinner for him. He had been away at an ROTC army training thing-a-ma-jig and was going to be starving when he returned (at least in my mind). This was the first meal I was going to cook for him in our dating relationship – it was a BIG deal, I was about to show him how domestic I was. That meal could make or break the relationship.
The first thing Rob said when he entered my apartment that night was “Mmm, smells good!”. Perfect. I was off to a good start – he liked what he was smelling. I knew it was going to be smooth sailing from that point on. First impressions are what count anyway, right?
So, I told him what I was serving, “Sunday chicken, mashed potatoes, green beans anddddd jello pie for dessert”. Basically, comfort food.
We sat down to eat our meal. I watched Rob as he consumed his dinner bite by bite. As soon as he swallowed a spoonful of his mashed potatoes, he stated “These are from a box, aren’t they?”. I stared at him with a mixed look of disbelief and humility, unsure of how to respond, because UHH YEAH, they were in fact from a box. It never occurred to me to make them from, like, I don’t know, actual potatoes?? Come ON. I’m a senior in college, trying to graduate here. You’re lucky I had time to even COOK you dinner. I responded with something like “Yeah, you don’t like them?” and he shot right back with “I like homemade better”. That was it. I wasn’t domestic.
Despite the fact that I botched the mashed potatoes, the evening turned out to be pretty good…and four months later he asked me to marry him, so I guess it all turned out okay, right?
Pumpkin Spice Glazed Muffins Recipe
By September 25, 2012Published:
- Yield: 24 mini muffins
- Prep: 15 mins
- Cook: 14 mins
- Ready In: 29 mins
Adapted from King Arthur Flour
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspooon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 cup milk
- GLAZE INGREDIENTS
- 3 tablespoons butter melted
- 2 cups confectioner's sugar
- 3/4 teaspoon vanilla
- 2 tablespoons water hot
- Preheat oven to 425 degrees F. Spray mini muffin tin with non-stick cooking spray.
- In standing mixer, beat together butter, vegetable oil and sugars until smooth.
- Beat in eggs one at a time. On low speed, add baking powder, baking soda, pumpkin spice, nutmeg, cinnamon, salt and vanilla until just combined.
- Spoon/pour batter into cups until just full.
- Bake for 14 minutes (turn pan halfway through). Cook muffins in tin and then transfer to cooling rack.
- To make glaze, in medium bowl, whisk together melted butter, confectioner's sugar, vanilla and water. Once muffins have cooled to touch, dip the muffin top into the glaze and allow to harden. Once hardened, dip muffins a second time and allow to harden.
Needless to say though, I don’t make mashed potatoes out of a box anymore.