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Well, my world, anyway. There are certain days (or weeks) when facing the day is just hard. Maybe I have to work a 12-hour day before heading home to my kids, or maybe a student of mine has been going through something rough and I’m absorbing the pain. It’s not always cake!
On days like that, I need an easy breakfast to throw together. This muffin base is simple, butter-free (and therefore a health food, of course), and easily customized. I chose lime zest (a.k.a. summer in a whiff) and white chocolate chips, but you can use any old mix-ins. It’s all about making your mornings as happy as possible!
I know it’s pretty common for people to whine about winter, so I try not to do it a lot. But being honest here, this time of year is an endless struggle for me. You see, I have an autoimmune disorder that restricts the blood vessels all over my body. In warm weather, my blood flows freely and I feel energetic, vibrant and positive.
But when winter hits, I range from a partial lack of feeling in my arms and legs (and even other parts of me on bad days) to a continuous ache in those areas. It’s totally manageable, but there is a tangible difference between the person I am in warm weather and the person I am right now. I’m just waiting for the seasons to shift so that things can get better.
And I don’t even mean to complain (though it reads that way, I know), because I’m really lucky. At least my problem is seasonable and it’s workable. A lot of people suffer with chronic pain and exhaustion and there’s not anything they can do to make it better.
While I like to think of the Sylvia Plath quotation that there’s not a whole lot that a good book and a good bath doesn’t fix, we all know what happened to her. So I think it’s really important to focus on self-pampering when possible. That could be wrapping yourself up in a cozy heated blanket at work with a mug of tea, or taking a bubble bath at night, or taking a 20-minute power nap, or having muffins for breakfast. Or why not do it all?
Well, time often gets in the way, but that’s why I love these muffins. They take no time at all to make (the video will show you!) since it’s a simple matter of mixing dry ingredients with wet ones, and then you’re done. Check it out!
This time of year, I start baking with citrus more, especially lime. Lime to me is summer. When I zest a lime and the aroma reaches my nose, I feel sunny days and sand and margaritas. These muffins reached me at the heart of my winter blah feelings and really helped alleviate some of the grayness everywhere.
And white chocolate with lime is the best. If you haven’t gone for that tangy-sweet combo, try it now!
It’s totally okay to hate on a season for whatever reason, but just be sure to self-pamper. After all, there’s no guarantee than anyone else will do it for you. Make some muffins, grab some tea and have a moment!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
I know y’all dig chocolate-covered strawberries. Now we’re going to a whole new level!
Lately, I’ve been trying to bake with conventional flour a little bit less. After all, I’ve got a GF spouse, so it’s the least I can do. The good news is, this bread is still amazing, gluten or no. And it’s filled with strawberries and chocolate chips (and covered in chocolate)!
Can we say thank you? Someone. Please. I’m hungry for praise and dessert.
I’ve heard that climbing Mount Everest is pretty hard. For most people, anyway.
We all have our version of that, the near-impossible summit that we can’t reach, no matter how hard we try. For years, that was my grandmother’s mocha bread.
When I was little, I didn’t like apple pie. Chalk it up to youthful foolishness. So when my grandmother made the pie, she’d also make this bread. And I loved it. It was so special that I’d eat it slowly, sliver by sliver, to make it last. Usually, I gobble up my dessert. But this was too special
And when I grew up, I tried to make it. Over and over again I followed the recipe, calling my grandmother each time I failed. It was too light in color, or too heavy in weight. What was I doing wrong? It got to the point where I suspected her of recipe sabotage.
Finally, about a year ago, and shortly after my grandmother’s death, I got the mocha bread right. I’m still not sure exactly what I did to make it correctly other than acquire more knowledge and skill, but I feel like the torch has been passed. She was a phenomenal baker who used scant resources in harder times to make amazing food. Later in life, she still had the knack for producing recipes that nobody else seemed to have.