Sweet corn muffins: recipe gone to Candyland

 

. So, I decided to whip up some cream sweetcorn, bacon, and green onion muffins. Sounds delicious, right? The recipe called for sugar, and like a good little baker, I followed it to the letter. However, after starting intermittent fasting, I’ve noticed something funny: sugar doesn't taste the same anymore. In fact, it tastes downright terrible – way too sweet.

So, back to the muffins. With the addition of sugar, I didn’t quite get what I expected. Imagine this: sweet bacon, sweet corn, and then a dash of sugar. It was like a flavor overload. My taste buds, now a bit more sensitive to sugar, sent me straight to candy land – only I wasn’t there for the fun. I felt like my sugar levels had spiked, and when the insulin in my body settled down, it hit me – this sugary concoction wasn’t necessary. What a strange little motor I’ve got going on in here!

While the muffins weren't a total win for me, I decided to make the best of it. I handed them out to the lovely ladies and gentlemen hanging on the street, those who were asking for a little help. They seemed to appreciate the gesture, and I kept a few for my husband, who, bless him, will gladly eat anything I make – even if it's a sweet and savory muffin that didn’t quite hit the mark.

Looking back, I realize the sugar just wasn’t needed. Sweetcorn is already naturally sweet, and when combined with the savory bacon and green onion, it’s enough of a flavor balance. Next time, I think I’ll skip the sugar and focus on enhancing the savory elements. Sometimes cooking is all about trial and error – and today, I learned that less is more.

For now, I’m calling this one a “muffin mishap.” But hey, it’s a lesson learned, and that’s the fun part of cooking, right?