I’m kind of obsessed with muffins lately.
I just keep opening my cupboards on Saturday mornings to see what I can stuff into a muffin so that I may eat many muffins.
They’re like healthy versions of cakes for breakfast! At least the “healthy” part is what I tell myself while I’m halfway through my second muffin in 5 minutes…
Store bought muffins always look twice the size of homemade muffins, with ballooning tops of crusty goodness. Why is that?
I figured out the deep dark secret they’re not telling you.
How does one get muffins twice the size?
Use twice the batter.
No really, I’m serious.
The first thing I ever made completely by myself (meaning my mom wasn’t allowed to help beyond answering the occasional question) was a chocolate chip banana bread. My high school sweetheart was a fan of the chocolate and banana combo and my mom made a mean chocolate chip banana muffin. I took her recipe and put all the dough in a loaf pan instead of a muffin pan.
For some reason I felt a single loaf was more romantic than a pile of muffins? Or something? I had this image in my head of a fresh loaf of bread in a basket. Why that couldn’t be muffins in a basket, I’m not entirely sure. But loaf. HAD to be loaf.
This switch to loaf made everything more stressful. If I had muffins I could have tested one with my boyfriend being none the wiser. With a loaf, stealing a slice would have been somewhat obvious.
So I blindly handed over my first baking attempt for someone else to consume.
Since getting married, Trevor and I have come to learn that marriage doesn’t mean the end of the peculiar dance that is a first date.
When you get married, you date other couples.
And apparently you also watch a lot of Game of Thrones and eat a lot of biscuits. But more on that in a minute.
I love bananas foster. The rich, dark, slightly bitter caramel around gooey sweet bananas.
Over ice cream, it’s perfect.
Over oatmeal, it’s breakfast.