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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.
You all know how much peanut butter blondies rock, right? What if they were in muffin form? What then?
If you are getting excited, join me. I’m pretty psyched about these. You see, I’ve never been much of a muffin girl. To me, a muffin is a cupcake without frosting. Yes, I know that’s technically wrong, but whatever.
When a muffin gets to emulate one of my favorite dessert bars, though, I’m down. These are the best dang muffins I’ve had in many a day.
Does the world need more dessert with peanut butter cups? Duh.
I’ve been on a banana kick this summer, and it’s probably just me making up for lost time. I barely posted any banana recipes in the first two years of the blog, so this summer it’s just bananas all the time. Plus, I don’t like to keep them on the counter in the summer. The bugs, they will come.
Plus, this feels like the right time to write about this cake. There’s a slice of it on my desk in my new office, and I’m looking out at the tree by my window and contemplating happy thoughts. Why not add a moist banana cake filled with both peanut butter cups and peanut butter chips to the mix? A gluten-free one, might I add?
My baby is two! I can’t believe it. And I know that’s something everyone says, but really, my youngest is tiny. She’s very small for her age and always has been, so I am a little shocked every time I realize how old she’s getting.
Despite her smallness, my daughter can really eat. Every day when I get home from work, she looks at me and says, full of hope, “Want chocolate.” And you know what? I give it to her. Because I totally understand her, and because she’s cute. And because she’ll throw a mean tantrum if I don’t. That’s good parenting in action, people.
So for her birthday, I took the most intense chocolate cake recipe I could think of and made cupcakes out of it. Minnie Mouse cupcakes, to be exact. Because the only thing my daughter loves as much as chocolate is Minnie Mouse.