I rarely make muffins at home and never order one when I’m out and about as I find they’re often far too sweet and never truly that satisfying. I realize, too, in looking back at my cookbook that there’s only one muffin recipe throughout. Case in point: I’m tentative on muffins. But not these. We’ve been pretty thrilled to have this healthier version of Morning Glory muffins on the counter this week; they have little bits of apple, raisins, walnuts, and grated carrot and are cloaked in a buttery oat crumble topping — quite the opposite of your boring coffeeshop fare.
I thought long and hard about doing a Valentine’s post, some festive cookie or confection that would be share-worthy this weekend, but the more we talked about what our weekend would really look like, it involved something special for breakfast instead. I don’t remember the last time a Valentine’s Day fell on a Saturday, so we have big plans to have breakfast in bed and if your plans are even remotely similar, these muffins would be a fine inclusion.
I remember when Sam and I were first dating long distance, and occasions or holidays would feel like a hurdle: I’d so wish we could be together and fell into the trap of constantly thinking towards the next birthday or the next Valentine’s Day and assuring myself it’d be different the following year — envisioning the grand places where we might celebrate (if we were in San Francisco maybe at Zuni to share the famous chicken and a few oysters; if in Seattle, perhaps Spinasse for a plate of that simple, buttery pasta). The funny thing: now that that period in our lives is over, I think much less eagerly towards grand dates or sweeping gestures, and look forward to the smaller dates and moments. Sam asked last night if we should think about going out to dinner on Saturday and we both glanced at each other with the same look in our eye: I hope the other says no; let’s stay in.
This is not to say that we don’t love going out because we love trying new cafes around town and visiting our favorite neighborhood spot, but there’s something almost more special about planning the quieter moments — figuring out what kind of pancakes we’ll make and how to balance the coffee on the bed without spilling it, making homemade whipped cream, catching up on the week.
I have a quote taped to the computer in my office at Marge; it’s an Annie Dillard quote that reads “How we spend our days is, of course, how we spend our lives.” It’s possible I’ve shared this quote here before, but I can’t remember and maybe it’s a good one to revisit regardless. Instead of inspirational photos of people and places, this alone serves as a good reminder when I start to feel overwhelmed by all of the Bigger Things in life (success of a business, taxes, celebrating holidays and occasions). While fancy dates and dinners are nice, it’s really the everyday meals (and occasional breakfast in bed) that comprise most of our life — and when focusing too much on the grand and fancy, you lose sight of most of the really good stuff. Like muffins in bed. I hope you have some this weekend, solo or joined by someone you love.
Megan’s Note: I know the ingredient list for these muffins looks long, but a handful are spices alone and I imagine a few are things you already have in your pantry. I know some of you are hesitant about coconut oil, but it really is so wonderful in these muffins; it has a sweet fragrance that adds so much. If you don’t have it or would rather not use it, I imagine that butter would work just fine as well. I haven’t tested these with butter, but I can’t think of any clear reason why they’d be negatively affected (if you try it, let me know!) The one thing to remember about the oil: do make sure it isn’t very hot when adding it to the wet ingredients as you don’t want to curdle your yogurt and milk — I let mine cool to almost room temperature while still making sure it’s in its liquid state.
My best advice for these muffins is not to be conservative with the crumble topping; as the muffin tops spread in the oven you’re going to wish you had more of it, so feel free to really layer and even lightly press it onto each.
For Crumble Topping:
Preheat the oven to 375 F.
In a large mixing bowl, whisk together the two flours, oats, sugar, baking powder and baking soda, spices and salt.
In a small bowl, whisk together the eggs, applesauce, yogurt, milk, coconut oil and vanilla extract. Fold in orange zest, apple, carrots, raisins and walnuts.
Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble filling on top.
Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Muffins will keep for 2 days if stored covered at room temperature.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.