Perfectly Imperfect Muffins
I made these muffins on Sunday morning.
It had been a while since I had baked for my kids on a Sunday. Life has been busy, life has been hectic. Days have been long and nights have been short and we’ve been relying on a lot of cereal and take out around here the past few weeks.
So on Sunday, I wanted to bake for them. I dug up a recipe on my laptop and got to work. I pulled out the whole wheat flour and measured out the oats. I let them break the eggs and sneak a few chocolate chips. I used leftover muffin liners from Halloween and warmed up the oven (note to self: never get an electric oven again, miss my gas one so much…). We covered the kitchen counters with flour-covered handprints, we snuck in a little extra vanilla as we always do, some of us got bored and went back to their cartoons halfway through the job…
And when the muffins came out of the oven minutes later, they were…ok.
They were a little ugly because I had scooped a little too generously. They were kind of crumbly in a weird, annoying way. They were a little dry. You could taste the whole wheat flour more than usual and they probably could have used a little more coconut oil or a little less oats or something along those lines.
They were just ok to me.
But to them, they were perfect. They were extra vanilla and lots of chocolate chips and the muffin liners that had the skeletons on them that make them laugh.
They were warm and they were too big and they were piled high on their Sunday morning plates.
To them, they were perfect.
So much of what we give and do and want for our kids is perfect. Even when it doesn’t seem that way in our eyes. It’s perfect.
And sometimes we just need a little extra time – and a little extra vanilla – on a Sunday morning to see it.
*here is the recipe we adapted for these muffins – they aren’t perfect, but i say make them anyways:
- 1 1/2 cups oats (old fashioned or quick oats)
- 2 and 2/3 cups flour (we used whole wheat flour, white might be a better option)
- 2/3 cup sugar
- 4 teaspoons baking powder (this seems like a lot to me…may have been another issue)
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup coconut oil
- 6 ounces chocolate chips (I used mini chocolate chips, but I think it might be even better with regular-sized chocolate chips.)
Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.