Wax Eloquent on Failure

This is going to be a short post because most people would not like to wax eloquent on their failures. I don't either necessarily, but I didn't want this picture to go to waste. 

I also didn't want all my hard work to have been in vain either. Although 'hard work' in this case is open to interpretations. Anyway, on to the food. I was attempting to create dairy-free muffins for the sake of sharing to a class of eager playwrights, one of whom is allergic to milk. I admit I was a little frazzled whilst in the process of combining things and made a few mistakes. One of which was introducing lemon zest into the wet ingredients before the eggs. The other of which was assuming coconut butter would 'mash' in the same manner as real butter. One of these mistakes is the culprit for what is  seen here:

That's right. Prematurely denatured egg pieces. Or, in rather more laymen's terms, my eggs curdled. At first I thought it was the lemon zest, but the more I think about it, the more unlikely that seems. But now I believe it was the small amount of coconut butter I had to melt in a timely fashion, aka microwave. Pouring hot oil into a mixture with eggs that hadn't been fully incorporated was an oversight on my part. But, in my defense, I've never baked with coconut butter before and I was nervous (there is a cute boy in the class I was baking these for). 

Now because I said 'short' post I will leave you with just a few final thoughts. The muffins, despite their weird blotches of obvious egg, weren't too bad. Taste wise they were fine although they did leave the slightest oil aftertaste (afterfeeling?). I didn't take them to class because they didn't live up to my imaginary impress-upon standards but my roommates are enjoying them as we speak. 

There is a chance I will try again soon which will of course mean another post about them. In the meantime, non-existent readers (hello? are you out there?), I seek advice on baking with rock hard coconut butter. 

-Bizzle