I cannot believe how much has happened since that Baked Rigatoni post went out a wee 48 hours ago.
I’m currently sitting in my nice comfy bed, propped up with the computer on my lap, and all is well. Or, getting well. But here’s a little reader-friendly recap of where I’ve been over the last two days:
on the couch, covered with blankets, freezing cold, and news flash: that’s not normal
taking my temperature and confirming a fever
at the mall, buying a new computer to replace Bjork’s almost broken one (of course)
keeled over a case of iPhone covers, holding my stomach in pain
in the doctor’s office getting my stomach prodded
at the hospital getting tested for parasites
in the car driving to a different hospital for more testing
getting an ultrasound to check for appendicitis
having blood drawn to prep for possible CT scan
in the CT scan waiting room trying to get the quickest appointment
on an international call with my dad, Dr. dad, at 4am, in the middle of a hospital hallway
back home in bed after getting an alternate diagnosis and deciding to wait on the CT scan
at the pharmacy picking up more Gatorade
at the airport picking up my sisters
(yes, at the airport picking up my sisters! eep!)
on a chat with my dad about how many of each pill to take
in bed watching My Best Friend’s Wedding and drinking Gatorade
vowing never to eat anything again
Not really, but food and I aren’t really friends at the moment.
Sometimes… I have no idea what I’m doing in this life. Like did this all really just happen?
During this mini-whirlwind, people have been so supportive of me and I feel like I can never say thank you enough. I’m getting tears in my eyes as I write this. THANK YOU. The orphanage staff that have given up parts of – no, their entire day – and taken me on a hospital runaround to get all the necessary tests and appointments. The doctors who have given their medical expertise just on seeing us in the hospital hallway. The teachers at the school who have covered my classes for two days, having no plans whatsoever to work from. My parents and in-laws who have called, texted, messaged, and even been willing to take calls in the middle of the night to offer medical and emotional support. My friends who have prayed and emailed and checked in to see how I was doing. My sisters who have pretended to be excited to sit around the house all afternoon on their first day in the Philippines while I lay in bed.
Sometimes life is crazy.
And now I will talk about muffins.
I made these muffins last weekend when my life was still somewhat put-together and I was still eating things.
These muffins are not crazy. They’re predictable and normal and classically delicious in that way that coffee cake can be. They were fluffy with a thick struesel layer in the middle. And you could even add a little more struesel to the middle. I think that’s everybody’s favorite part anyways.
Don’t have a jumbo muffin tin? Me either. Still worked. But if you have one, use it. These deserve to be jumbo.
- scant 1 cup flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ stick butter, room temperature
- ½ cup sour cream or plain yogurt
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 egg
- ½ cup packed brown sugar
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (more to taste)
- ½ stick cold butter, cut into small pieces
- Preheat the oven to 350 degrees. Combine the flour, baking powder, and baking soda in a small bowl and set aside.
- In a separate bowl, cream the butter, sour cream or yogurt, and vanilla. Whisk the egg into the mixture; add the sugar and mix until well combined.
- Stir the flour mixture into the butter mixture until just moistened.
- For the struesel, combine the brown sugar, flour, cinnamon, salt, and butter in a small bowl. Cut the butter into the sugar and flour until coarse crumbs form. You can also use a food processor for this.
- Spoon the batter into buttered and floured jumbo muffin tins, filling about ⅓ of the way. Sprinkle a heaping tablespoon of crumbs (or more for a thicker struesel layer in the middle) on top of the batter. Cover with more batter until ¾ of the way full and sprinkle struesel crumbs over the top of each muffin. Bake for 15+ minutes, depending on the size of your muffin tins.