. . .
It’s rainy here. As in: I can’t remember what the sun looks like. Day after day of rain, and day after day of rain in the forecast. I’m getting kind of cranky, and I’m not sure where to direct this anger, so I’ve decided to whine about it.
I’m wondering just how the heck my newly planted veggie garden is supposed to grow with no sun. Because I’m pretty sure that most of my elementary school education centred around the concept of plants needing rain and sun to grow. Also, 2.0 says he saw a robin in the garden eating some of my seeds, which can’t be helping the situation. And my stomach has been sore for three days. I’m starting to wonder if there’s glass or sumthin’ in there. Is it possible that I swallowed glass and didn’t notice? Does that happen? Oh, and in a couple of hours ebony has to go to the animal hospital for the night and won’t be sleeping beside us tonight.
To sum: I am feeling very whiny. I guess the rain has finally defeated me, and I’m feeling a little deflated. No… I’m feeling soggy.
I think something breakfasty and warm is in order. Something to make me forget the rain and the glass shards that may or may not be in my belly. Something like these muffins – my family has been eating them for years. I made them for 2.0 a couple of weeks ago, and he really liked them. If I try something new on him, and he doesn’t say much, I know the recipe is a flop, or, at the very least, needs tweaking. But when he likes the recipe, he invariably yells, “you hit this one outta the park, honey!” That’s what he yelled when he ate these for breakfast – and he threw in a fist pump.
These muffins are basically your reward for listening to my whining. They are kind of like a wee coffee cake without the coffee – just brown sugar, cinnamon and nuts. They are delightful when still warm from the oven, and 2.0 gives them his ballpark stamp of approval. Go forth and bake!
. . .
Sour Cream Coffee Muffins – a recipe passed on to me by Rosie Beaucoup, original source unknown – print
- 1/4 cup brown sugar
- 1/4 cup finely chopped walnuts or pecans
- 1/2 teaspoon cinnamon
- 1/2 cup butter (1 stick)
- 1/2 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Makes a dozen muffins.
Grease or line a muffin tin (12 wells).
Make the filling/topping by rubbing together the brown sugar, walnuts or pecans and cinnamon.
In a large bowl, cream the butter, sugar and eggs with an electric mixer on medium speed. Add the sour cream and vanilla and combine well. In a smaller bowl whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and combine well.
Pre-heat oven to 375°F.