I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined the eggs/water/vanilla and melted ghee together, and that is where I have been having problems. Some of what I did:
1) Parts of the Ghee started to harden, causing chunks
2) The eggs did come out of the fridge; the water was roughly room temperature, maybe a bit below
I don't know if that would happen if I used normal butter instead of Ghee, but is there an optimal way to melt Ghee, and not have it harden and have everything mix together well?