How To {not} Bake a Muffin Bread

Hello my dears! Have you guys missed me? Well, please pardon my absence. My baking magic has vanished for the past few weeks. I've burnt dozens of cupcakes and also ended up with a chewy angel food cake. Oh! And did I mention a disgusting chocolate cupcake? Well, now I did. So here's the latest mishap of mine - let me introduce you to the Cream Soda and Blueberry Muffin Bread. 


Don't be fooled by it's appearance! It's basically a vanilla and blueberry muffin. Only instead of it being in the usual muffin form, it's in a bread shape. Unfortunately for me, it turned out to be a olive oil muffin bread specked with blueberries. The olive flavor overpowered everything else, and it ended up tasting like olive oil. I was being healthy that day, and I thought that olive oil could healthy-ify this muffin bread. And yep - it did! In not one, but two ways too! You see, olive oil is totally better for you than butter, since one is unsaturated and the other is saturated. Annnnddd, since it didn't taste good, you are (hypothetically) eating less of the muffin. Therefore, you are saving room in your stomach to eat, presumably, carrot and celery sticks.

So the moral of the story: Don't go pouring in olive oil into everything you bake, because it might not turn out yummy.