muffins and me
Oh hi, it’s me again.
I had a hard time getting out of bed this morning. The alarm went off and reality set in, yet my sheets are quite persuasive at times and I instead decided to stay wrapped in layers of warm, cozy comfort.
I missed my class. Oops. Womp.
People argue that breakfast is the most important meal of the day. I’d say I agree… but then I think of dessert and I’m forced to take my sentiments back. At least I know where my loyalty lies.
But breakfast is the only reason I have any will power at all to untangle myself from my soft comfy sheets and circle of pillows and manage to release myself from cozy slumber’s grasp.
When I was a kiddo, it was totally normal for me to lie in bed on lazy weekend mornings with absolutely no desire to get up. I could lie in bed for hours and hours without the slightest fear that I was missing anything important. Trust me, my bed would miss me more… it would totes miss me more than my friends or a soccer ball.
Seriously, nothing would provoke me to get up… until the smell of sizzling hashbrowns and crispy bacon would waft from the kitchen and creep under the cracks of my bedroom door. When that happened… well, let’s just say folks, it’d be best if you weren’t in my way to the kitchen… I might have just knocked you down the stairs. So sue me. Or not. Please and thank you.
I’d beat the speed of light in a race to the kitchen and meet my dad with a “good morning daddy i love you now feed me greasy bacon and burnt potato slices” look on my face.
These days, not much has changed. Well, except one thing. I’d like to add an addition to the brunch menu. There’s nothing like pumpkin spice and muffins in the same sentence to give me a kick in the buttocks.
Pumpkin Spice Nut Muffins
Ingredients: 2 cups whole wheat pastry flour. 2 tsp baking powder. 1 tsp cinnamon. 1 tsp nutmeg. 1/3 cup almonds, sliced. 2 tbsp yogurt butter, melted. 1/3 cup brown sugar, packed. 1/2 cup pumpkin butter (you can also substitute canned pumpkin). 2 egg whites. 1/3 cup milk.
Preparation (makes 9 large muffins): Preheat your oven to 425F degrees and spray a pan with cooking spray. In a large bowl combine the dry ingredients and whisk together. In a medium bowl combine the wet ingredients and then add to the dry. Whisk until just combined, the dough should be thick almost like frosting. If it’s too thin add a bit more flour. Then fill each donut well about 2/3 full.
Bake about 7-9 minutes, or until the tops are slightly golden and spring back when touched. Let cool in the pan a couple minutes, then remove and repeat with remaining dough. Once the donuts are cooled, combine the powdered sugar and cinnamon in plastic bag or bowl, and coat the doughnuts.
Nutrtional information: 195 calories, 4g fat (>1 sat, 1.5 mono, 1 poly), 16.5g carbs, 1.5g protein