May 30th, 2013
I slipped on my rain boots for the second time. It was only 12:45 pm and I’d have to slip them on again at 2:45. They said that it would rain all day. Pick up can be such a drag. Two kids. Two schools. Two schedules. I was feeling put upon.
I dragged my sad, coughing ass into the quirky yoga space where the hungry baby does his 3-year-old thing three mornings a week. I could barely muster a smile. Did I mention that I had worked out, too? I’d pushed, despite my mood and the weather, and was feeling the pain on top of everything else. Then he spied me.
“My mom is here. My MOM IS HERE!”
He was elated to see me. Me. Grumpy, complainy, dragging, tired ass me. He could barely contain himself or his toothy grin.
I’m amazed every time at the breadth of his smile. Its huge span pulls me in the same way that the ocean does. I see it and immediately feel calm, peaceful, steady. I feel happy.
He ran to me, open arms. Kisses all over. I usually take them in, spend some time and move on to the millions of other things that I feel I have to get done. This day was different, though.
“What do you want to do?” I asked. “It’s so rainy: let’s do something!”
“Let’s bake muffins and cookies!”
Yes. Let’s do that.
I wasn’t going to make him choose. Hell, yea, let’s make muffins AND cookies. But then I did and he chose muffins. He said that they had to have strawberries. Chocolate chips, too.
I pulled out the bin where I keep my various chips (yes, you read correctly: various chips), and he changed his mind. You know how boys are. It had to be white chocolate chips.
I hate white chocolate chips, but keep what I believe is the only edible brand around to make fun trail mixes for the kids who do not share my aversion for white chocolate. I have them, he asked for them: done deal. Strawberry and White Chocolate Chip Muffins we would make.
And make them we did.
These are delicious: my new favorite muffins.
Two kids. Two schools. Two schedules. Rainy Tuesday afternoons alone with my littlest boy. I’m going to miss it. Thankfully, I’ll always have this recipe and his magical smile.
Strawberry and White Chocolate Chip Muffins
Makes 1 dozen full-size muffins
(Can be shared with kids 12+ mos)*
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoons kosher salt
1 egg, beaten
1 cup milk
1/4 cup butter, melted & slightly cooled
1 cup white chocolate chips (I recommend the highest quality chips you can find, such as Guittard)
1 cup fresh washed, hulled, cut up strawberries
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
3. In a separate bowl, combine egg, milk and butter. Add the wet ingredients to the dry and mix gently with a wooden spoon until well combined.
4. Gently fold into the batter the white chocolate chips and strawberries.
5. Spoon batter into muffin cups, filling them about 3/4 of the way. Bake for about 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
*Note: While there is nothing in these muffins that is unsafe for younger eaters, I recommend them starting at 12+ months due to the relatively high sugar content. No matter what age your eaters, be sure to serve age appropriate portions. Even just a 1/2 muffin goes a long way with wee ones.