So, I have a one-week-old already. WHAT?!
The first few days were a complete blur of feeding, changing, and very sporadic sleeping. My parents were here all week, and Mike was home from work, so I really didn’t have to do anything other than hang out with the cutest baby in the world.
This weekend was so beautiful we had to get outside and show Ellie some sights, like Golden Gate Park…
and Ocean Beach.
Between our brief outings, being a human milk machine, and trying to squeeze in any naps I could, I pretty much did NOTHING in the kitchen (other than slicing up honeydew melon and all kinds of unpasteurized cheese, which I ate a ton of…but not together).
I made these muffins the morning I went to the hospital. They ended up being great to snack on while we were sitting around waiting for Ellie to get with the program and make her way into the world.
(adapted from The Curvy Carrot
makes 12 muffins
1/3 cup brown sugar
1/3 cup rolled oats
1/2 cup all-purpose flour
1 tsp cinnamon
3 tablespoons unsalted butter, cut in small cubes
3 tablespoons unsalted butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup whole milk
2 large eggs
1 and 3/4 cups whole wheat pastry flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
pinch ground nutmeg
Preheat the oven to 400 degrees and line a 12-muffin tin with paper liners
To make the streusel topping, combine all of the dry streusel ingredients, then add the cubes of butter and mix with a pastry blender until crumbly. Set aside.
To make the filling, combine all of the cinnamon filling ingredients and mix until smooth. Set aside.
To make the muffins, stir the melted butter, milk, and eggs together until combined.
In another separate bowl, whisk together the remaining ingredients
Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until the batter is well-mixed and nearly smooth.
Fill each muffin tin halfway full with batter, top with a spoonful of the cinnamon filling, then fill the tin with remaining batter.
Sprinkle the streusel topping evenly over each muffin.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.