I recently got The September Issue from Netflix–the documentary about Vogue editor-in-chief, Anna Wintour. It was fascinating on many levels but the thing that struck me the most was how unhappy she seemed. We all know how immensely driven and talented she is, but when she spoke of what her other siblings do for a living and what they think of her work, her eyes would gloss over and she’d become distant. When she spoke of her own work at the magazine, Anna mentioned that it often made her angry and agitated–that she’d know when to throw in the towel when she started getting angrier and angrier throughout the day. I don’t know about you, but I may just settle for quiet, small-scale contentment rather than feeling that way day in and day out.
So then I was running yesterday, and I started to think about a quote from the film Alice and Wonderland. In short, Alice hesitates to help the Mad Hatter in his resistance against the Red Queen. The Mad Hatter is disappointed, noting “You used to be much more muchier…you’ve lost your muchness.” I smiled during this scene and continue to think about it. What does this even mean? What is this muchness? A state, a passion, a spark, a sense of wonder or confidence or fearlessness or comfort with the hear and now. I don’t know. Now perhaps the larger question at hand is what does all of this have to do with Vogue and with blackberry cornmeal muffins for breakfast?
I think Anna Wintour was realizing throughout the film that she’d perhaps started to lose her muchness. It was a sad thing to watch onscreen, and I’m sure you’ve all witnessed it with real folks in real life. It looks like a dimming, a deflation, or a constant hesitation. I’ve seen it in nursing homes, with marriages that have gone on far too long, or with students who have resigned to be the dumb kid or the one who will never actually get into college. Now these muffins won’t turn any of those situations around. They’re not quite that good. But they’ll help you maintain just a little chunk of your muchness, I assure you. They’ll give you something to look forward to in the morning whether you’re taking on the work commute, finishing up your taxes, or slugging through a never-ending to-do list. I can’t guarantee a state, a passion, a spark, a sense of wonder or confidence or fearlessness or comfort with the hear and now. But I do hope that you’re experiencing at least one of those things right now or that, at the very least, you’re taking stock of your muchness–of where you are currently and where you want to be. I know that I am.
The great thing about these muffins is that they’re quick. Like fifteen minutes quick. You literally mix the wet and dry ingredients together, throw the muffins in the oven, and have a warm tray of goodness sitting in front of you in no time. The recipe is a huge amalgamation of similar muffins I’ve made since living in Boulder, CO. many years ago. They’ve evolved since then and today I use a mix of whole wheat and white flour, low-fat yogurt, and agave instead of too much sugar. The berries get warm and gooey in the oven, so do plan on having at least one right out of the oven with a little butter. They freeze beautifully as well.
Blackberry Cornmeal Muffins
If you plan on using frozen blackberries, just be sure to toss with 1 Tbsp. of flour before adding to the batter–this will help prevent them from sinking straight to the bottom of the muffin and staining the batter.
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup light brown sugar, firmly packed
1 Tbsp. baking powder
1 Tbsp. baking soda
3/4 tsp. salt
1 1/2 cups plain low-fat yogurt
1/3 cup vegetable oil
3 Tbsp. Agave syrup (or, if you prefer, honey or maple syrup)
2 tsp. vanilla extract
2 heaping cups fresh or frozen blackberries
Preheat the oven to 375 F, and grease two muffin pans.
Whisk together the first six ingredients in a large bowl. Stir together the yogurt, oil, agave syrup, vanilla and eggs in a separate bowl. Fold wet ingredients into dry mixture with a rubber spatula or wooden spoon until combined. Gently fold in berries.
Fill muffin cups to the top and bake for ten minutes. Rotate pans and bake 10-12 minutes longer or until muffins are slightly golden and a toothpick comes out clean when inserted into the center. Cool muffins in pans for 5 minutes before transferring to a cooling rack.
Makes: 14-16 muffins