So you know when you’re sitting at your computer, reading some blogs, checking some stats, ignoring someone on facebook?
You’ve got Alt-j blasting in the background while browsing… it’s about to get to your favourite part of the song – and you’re singing along of course.
and..ooh, look a new post for you to read - you can see it in the google reader preview page, pretty pictures…shift+ click that, add another new tab to the growing tab collection in chrome’s window.
……….aaaaaaand then your computer dies.
Literally, from hero to zero in 1 second. No blue screen of death, no ‘Windows is Shutting down’ (dah na na na). Nothing to buffer to shock of losing everything good at that second.
The cold, dark reality hits you – how loudly/badly you were singing, how many tabs you actually had open. How annoying/amazing computers are.
That is Monday.
Yeah, so my computer died on Monday (literally the above story, that was 100% my Monday night). I figured out the problem, but it took me the whole of Saturday to do. Luckily my dad is a computer-backup wizard and so all my files are fine anyway :’) THANKS DAD!
But jeez, it makes you realise how important backing your hard drive up is. Also made me remember how awesome chrome is, because you can just log into it and get all your book marks back (I pretty much have thousands of recipes bookmarked – from that primitive time known as the ‘pre-pinterest’ era).
Pro tips right there.
Anywho, to make me feel better about wasting the whole of my Saturday on fixing my computer, I needed some cakey-goodness to re-energise me. I couldn’t be bothered picking what to bake;
and what do ya do when you can’t decide? MAKE EVERYTHING AS ONE BAKED GOOD.
Cookies? Muffins? Cinnamon? Dougnuts? – I believe the proper scientific term is ‘heck yes’.
A snickerdoodle cookie is literally baked on top of blueberry-studded doughnut-muffin batter. You end up with fluffy, melt-in-your-mouth blueberry muffin, with a completely crisp outer layer (from cinnamon-sugar-coating the muffin pan and from the cookie). What’s everybody’s fave part of muffins? The crispy edges, cinnamon-sugar crackled top?
Well: These have pretty much the best muffin top in the whole entire world – crispy, sugary, AH.MAY.ZING!
- it looks like a long recipe, but really it’s nearly all the same ingredients repeated in both the muffins and cookies, so it’s actually really fast – takes about 35 minutes from start to finish.
- use half the egg (2 tbsp) for the snickerdoodles, and save the rest for the muffin batter.
- go ahead and feel free to brown the butter for those muffins!
Muffin batter adapted from ‘French Breakfast Puffs’ in my mum’s recipe book,
Snickerdoodles from Betty Crocker
Grease a muffin pan, preheat the oven to 350 degrees F (180 degrees C).
Combine the cinnamon-sugar ingredients in a shallow bowl, set a side.
Make the snickerdoodles:Cream together the butter and sugar. Stir in the egg, flour. Divide the dough into 12 equal balls, flatten into disks which are roughly the width of a muffin. Coat in cinnamon-sugar. Stack them up and set aside.
Add 2 tbsp of flour to the remaining cinnamon-sugar, and use it to dust each cavity of the greased muffin pan.
Make the muffins: In the saucepan, melt the butter. Stir in the next 5 ingredients until you get a sandy mixture. Stir in the egg and milk, mixing until just combined. Stir in the blueberries.
Divide the batter between the greased, cinnamon-sugar-flour coated cavities of the muffin pan. Top with a disk of cookie dough, and bake for 20-25 minutes until puffed and crackly.