lemon sour cream monsters

OK, folks {sigh of regret over wasted precious ingredients}, if you're ever, ever, ever tempted to make Recipe Zaar's lemon sour cream muffins, just take my word for it and DON'T. I read all the raving reviews and thought, hey, that sounds great. But the batter turned into what-the-heck-this stuff-is-carbonated-and-fizzing-out-my-nose, and the first batch turned into ")#($')()"#'$)"('&$%#$%#$&"&-I-now-have-to-clean-my-oven-because-they-morphed-into-Godzilla-and-they're-taking-over-my-house muffins. I added less batter to the next pan, but they didn't rise and the texture was just crazy. It seemed like my big bowl of batter was ever expanding to fill every tin I owned, including two muffin pans, two mini-muffin pans, and a mini-loaf pan as well (and the recipe says it makes TEN muffins - my eyeball). I've made quite a few muffins in my day and I've never experienced anything like this, people.


I even used up some of my preciouses dried cranberries (which I first boiled in orange juice to soften up). What a disappointment. Even the finished product tasted like wacky lemon soda with a bit of flour. The cranberries didn't do one bit to help.

The mini loaf was the only semi-edible bit of all of the mess, though even that was a sad, sad shadow of what I expected it to be.

At least all of you can learn from my mistake, and I leave some muffin wisdom with you for the weekend: If you have some lemons and sour cream that you need to use up pronto, you're better off juicing the lemon, drinking it straight, and spooning the sour cream out of the container straight into your expectant gob.

Now go get that juicer and spoon ready. Pucker up and happy Saturday!