Paul can tell when I get a hankering to bake. I must develop some twinkle in my eye. Or maybe it’s a twitch. Either way, he responds…by occupying the kids.
Baking requires a lot of brain cell usage for me. This means I need concentration. Kids occupied=concentration.
It’s hard to beat a tasty muffin, only requiring two prep bowls. (Exhibit A: the healthy Banana Oatmeal Raisin I made a while back. And exhibit B: the Pumpkin with Cranberries and Pecans that are an absolute snap to whip up.) But sometimes it’s worth the added effort – in the name of a superb muffin.
Like these. They are the complete opposite from their relatives mentioned above. Like distant cousins. Very distant.
Fluffy, made with a lot of butter, a crispy crumble topping, and aside from the hint of fresh berries, not at all healthy. Cake-like. Still easy to make, but certainly more than my usual desired three steps. That’s okay. I’m so glad I went the extra mile.
Paul’s reaction after taking a bite was, and I quote, “Holy Count of Monte Cristo, that’s good.”
You must make a batch. And I challenge you to eat only one per day. I had to force myself to step away from the pan. I not only resisted sharing them, but when the last one was gone, I almost cried.
Print this recipe (adapted from Joy The Baker)