Guess what? 2.0 has admitted that it is possible that an iPhone isn’t the worst purchase I could ever make. That’s basically a stamp of approval in my books. AND he hardly rolled his eyes when he
said it mumbled it. I think his change of heart has come about because:
- I’ve talked about nothing but iPhones for six weeks straight,
- you have collectively applied more Apple-related peer pressure than I ever thought possible, and
- I have been speaking in a Siri voice for about eight days now.
I think the Siri voice was the kicker.
So now, as I’m talking to myself in my automated Siri voice, I’m all: do I buy an iPhone now? Or do I wait until the iPhone 5 comes out? Do I get a white one? Or a black one? And what sort of protective case should I get? Because everyone gets a case. And then I think: what would Kanye do? But then I remember that Kanye has people. They just figure this stuff out for him so he can focus on tweeting about his Magic Company. And then I think: I need people. Which leads me to wonder: do I need an iPhone to get people? Aaaaaand then we’re back to where I started.
And, people, I get that these are not real problems. I do. But I also get that I’m writing about sh*t like toasted coconut on this here blog, so iPhones share the same sort of relevance, don’t you think?
So, as I ponder which iPhone to get (and when), and where to get myself some people, I give you these blueberry muffins. They are super yummy. And like all muffins, best served warm and slathered with butter. There’s a little lemon in there, and also: toasted coconut. Because almost everything tastes better with toasted coconut. I even put a little of the coconut on top, but you don’t have to. Oh, and uh, if you do, only put a few springs on top, and press ’em in to the batter so they don’t burn. Trust me.
. . .
Blueberry Muffins with Toasted Coconut
- 1/2 cup shredded, unsweetened coconut
- 3/4 cup white sugar
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/3 cup vegetable oil
- 1 egg
- 1/3 to 1/2 cup milk
- 1 cup blueberries, fresh or frozen
Begin by toasting the coconut: toast the coconut in a dry skillet over medium heat, stirring often, until golden. (Keep an eye on it, coconut burns easily.) Set aside and allow the coconut to cool completely.
Preheat oven to 375°F degrees. Grease or line muffin tins.
Whisk together the sugar, flours, salt and baking powder in a large bowl. Stir in the lemon zest and toasted coconut. Place oil in a 1 cup measure, and then add the egg and enough milk to make one cup. Mix into the dry ingredients. Fold in the blueberries.
Fill muffin wells about 3/4 full and bake 20-25 minutes, until golden on top and a cake tester comes out clean.