Wednesday, June 10, 2009

Shaken, Not Stirred

So I just heard about this Dr. Oetker muffin shaker. Apparently it's this container half filled with muffin mix. You fill the rest with either water or milk and shake then pour into your muffin tray. The muffins have 0 trans fats and are a good source of fiber. I can't help but wonder what would happen if one would decide to partially substitute the milk with Baily's Irish Cream. The result would probably be some kickass muffins that would be the hit of the party. Given the ease of making the muffins, you could probably make them when you're already 3 drinks in.
Usually I'd be against lazyness, but this is a pretty good timesaving idea.
Making muffins always makes a powdery mess, then a goopy mess and dirties a mixing bowl & spoon. This way, all the mess is contained into one small jug that just gets thrown away at the end. You couldn't ask for less hassle. I would say it's the best for whipping up a breakfast of champs. Preparing muffin batter while working on other things could be a time consuming hassle. I think I'd much rather the shake 'n' pour routine....since I'm a lot better than you, you should do the same.