What’s your least favorite time of the week to cook?
For me? Sunday after 4:00. I’m trying to wind down so I’m ready for the week, not start something. I’m trying to chase every last dirty fork and glass into the dishwasher and not mess stuff up again.
But then people get hungry. And they look at me. (You all know I’m not persecuted, but I am the main cook in our household. It’s part of the pact Merle and I worked out together a long time ago when he volunteered to clean!)
So late one Sunday afternoon, I hit on the idea of making muffins. We’d had a big main meal mid-day, so nobody needed a lot of food. Muffins are quick to mix up. You can make them with tons of variations. And muffins are somewhere between dessert and bread, so they’re a little special.
Then I added one more thing to those warm, fresh-from-the-oven little delights. I told our girls, who were pretty young when we started this routine, that they could eat anything they wanted alongside the muffins. I was usually pretty tough on snacks and desserts, so they could hardly believe my suggestion!
This made for blissful Sunday evenings from then on. They were doing a little rule-breaking, and I got to extend my relaxed-Sunday mood a bit longer.
Here’s a springtime muffin recipe that I love. Ever since I was a little kid, I haven’t been able to get enough fresh strawberries. Try these on your family Sunday afternoons. Or anytime, really.
from Fix-It and Enjoy-It Potluck Heaven
Makes 12-14 muffins
Prep Time: 10-15 minutes
Standing Time: 30 minutes
Baking Time: 10-12 minutes
1½ cups mashed fresh strawberries
¾ cup sugar, divided
1¾ cups flour
¼ tsp. nutmeg
¼ tsp. salt
½ tsp. baking soda
2 eggs, beaten
half stick (4 Tbsp.) butter, melted
1 tsp. vanilla
1. In a small mixing bowl, combine strawberries and ¼ cup sugar. Set aside for 30 minutes. Drain strawberries, reserving liquid.
2. In a large mixing bowl, combine flour, nutmeg, salt, and baking soda. Set aside.
3. In yet another bowl, mix together eggs, melted butter, vanilla, ½ cup sugar, and juice from berries.
4. Add to flour mixture, stirring just until combined.
5. Fold in berries.
6. Spoon batter into greased muffin tins.
7. Bake at 425 degrees for 10-12 minutes, or until toothpick inserted in centers of muffins comes out clean.