Saturday, December 18, 2010
Best Ever Blueberry Muffin Cake
In the midst of holiday baking madness I had completely forgotten that I had offered to bake muffins for three class breakfast parties. In addition to baking gifts for 23 teachers and staff members, I now had the (dreaded) chore of baking muffins for roughly for 48 kids and 6 teachers. Time was of the essence... I needed to make something quickly that would be ready the following morning. The problem was, I was running out of time. I had an hour to clean up and get myself ready to bring the kids to school for their Winterfestival performance. There was noooo way I could bake that many muffins in that time. I also knew that by the time we got back home it would be too late and I would be exhausted. So I did what any lazy home chef would do. I made the batter (I tripled the recipe) and stored it in the fridge. The next morning, at 6:00 am, I got up and poured it into three round cake tins. Sheer genius I tell you!!!
I followed this recipe, which is my all-time favorite, and baked the cake rounds for about an hour. When they had risen and were a beautiful golden brown on top, I took them out of the oven, let them cool a few minutes and transferred them onto plates. I wrapped them in foil and amazingly they were still warm when the kids had them at school. All three cakes were devoured... not one morsel left over for me!
(No picture of the end product... I was way too much in a rush!)