Writer’s Block? Not So Much (Ultimate Breakfast Muffins)

Everyone knows about writer’s block. Everyone has probably faced it some time or another. I don’t know if it has anything to do with being a senior nearing the end of my high school career, but that intangible blockade has been attempting to impede me quite a bit lately.

Whenever that happens, though, a quote from Kathleen Norris (an essayist and poet, I have discovered, though I know nothing about her past that) often comes to mind:

“All writing is difficult. The most you can hope for is a day when it goes reasonably easily. Plumbers don’t get plumber’s block, and doctors don’t get doctor’s block; why should writers be the only profession that gives a special name to the difficulty of working, and then expects sympathy for it?”

I laugh a bit and suddenly I am able to move on and write more, whether it be a personal rendition of T.S. Eliot’s The Waste Land for my AP Literature course or, well, this blog post that I’m writing now.

Who knew muffins were also stackable? But I digress.

Does this have anything to do with food, though? Why, yes–this is a food blog after all, people! šŸ˜‰

I think writer’s block–whether Kathleen Norris thinks it exists or not–manifests itself when the body is simply not prepared or in good shape. Lack of sleep, exhaustion, and hunger have hardly ever been good things to write on (except when I wrote that stream of consciousness piece about my hunger…but I digress). These muffins, however, can take care of that last variable for you.

These muffins are a 1-2-3 punch to stave off hunger! Ha! See what I did? There's 3 muffins lined up in the picture...oh, I'm just on a roll today.

Girlfriend loves the contrast of the soft, pillowy, almost savory muffin with the crunchy and sweet crumble on top. Eat one of these with some fruit or a smoothie, and your day is set! Don’t blame me if one isn’t enough to satisfy you, though. šŸ™‚

The Ultimate Breakfast Muffin
Recipe adapted from Anja’s Food 4 Thought; Original recipe makes 6 muffins, but I made 12 smaller ones

1 egg
4 tablespoons agave syrup (or maple syrup)
4 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup yogurt
1 carrot, grated
1 medium apple, grated
1/4 cup cranberries
1/4 cup quick cooking oats (tip: if you only have regular oats, do a very quick pulse or two in a blender or food processor)
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Crumble Topping
1 tablespoon butter
1 tablespoon whole wheat flour
1 tablespoon brown sugar
2 tablespoons rolled oats
1 1/2 tablespoons sunflower seeds
1 1/2 tablespoonsĀ pumpkin seeds (or pepitas, whatever you like to call them)
1 tablespoon honey
1 teaspoon water
Note: If making 12 muffins, I recommend doubling the crumble topping recipe.

Pro Tip: These are great to freeze days or weeks ahead. Pop them into the toaster over or microwave and you've got breakfast on the go!

To Prepare:
  1. Preheat the oven to 175C/375F. Line or grease muffins tins.
  2. Whisk together all wet ingredients for the muffin in a medium bowl and set aside.
  3. In a larger bowl, sift together all dry ingredients and spices.
  4. Add wet ingredients to dry ingredients and stir until just combined. Don’t freak out if your muffin batter looks more like a dough at this point and start scrambling through the recipe like a madman to see what you missed (now who ever said I did that?)! The liquid in the next step will take care of everything.
  5. Stir in the carrots, apples, and cranberries.
  6. Now we start preparing the crumble.Ā In another mixing bowl, combine sugar, flour and butter until you get a crumbly texture.
  7. Add nuts, seeds, water, oil, and finally honey.
  8. Fill the muffin batter in the muffin tray cups and top each one with a generous amount of the crumble topping. Bake for 20-25 minutes.
  9. Let cool completely on a rack. Or not, that’s your call ;).

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