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.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.