Each morning between the hours of 0700 and 0830 I stare bewilderingly into the soul of my MacBook Air. Writing feverishly and furiously, while glancing over my shoulder with a looming fear, pitted in the depths of my stomach. I belong to an elite society, one that controls my everywhere-about, move and thought. An organization with a creed so pronounced, so substantial, so significant that all other purpose shall halt in its presence.
This club, if you will, is overseen by an extremist leader. Ideals identifiable with a totalitarian navigation.
You have not known fright until you have heard what my ears have endured.
Typing, expressing, thought, even thinking, with clarity while a clock ticks in surreptitious motion. Warning me with every tock. When will your time be up?
From the distance, a sound. Inside? Instantaneous intussusception. My insides quickly evolve into a convoluted volvulus. The pit in my throat. Dysphagia. Dry swallow. She awakens.
It’s her. She is here*. The tiny, tyrant toddler who rules the roost. Time to stop typing.
Time to make her breakfast. What is she having? This morning it’s mangoes, basil, nectarines and banana. And me? No doubt something I made while the mini sleeping beauty was in her slumber. — Mini Strawberry Muffins and a huge cup a Jo.
Feeds you, and you alone, for days, whilst under a all-encompassing regime; Takes 25 min of prized time
Ingredients for Mini Strawberry Muffins
- 6-8 large, ripe strawberries, small dice
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 stick salted butter
- 1 1/2 cups white sugar
- 3 tbsp half and half
- 1/2 cup full fat Greek yogurt (I used Fage)
- Pinch of salt
- Dash of vanilla
- 2 eggs
- 2 tbsp powdered sugar (optional)
Method
Preheat oven to 400F. And grease your mini muffin pan with canola or vegetable spray.
Cream together butter and white sugar with hand mixer or KitchenAid. Add eggs, one at a time while mixing on low. Add vanilla and Greek yogurt and mix well, until all combined.
In a separate bowl, combine flour, salt, baking soda and powder.
Slowly add the dry ingredients to the wet, while mixing on low. Once all combined, stir in the berries by hand and just lightly incorporate. Don’t overdo it or the berries will bleed and fall apart.
Fill muffin tray with batter 3/4 the way up each cup. Bake for 16 minutes, until golden. Top with powdered sugar and serve with more butter.
*She might be a little bossy, but she’s just as sweet as these:)
What else we bakin’? How about Plantain and Cardamom Muffins? Ooh la la. Got an even bigger sweet tooth? Try my Chocolate Zucchini Bread with Mascarpone Whipped Cream or super simple Guava and Cheese Pastelitos.
