date muffins and a confusing life

It’s been a while, I know.

I’m sorry. It’s been a busy few weeks. Uni, work, SURRENDER:11, home life… and to be honest, it’s kind of taken its toll. I’m happy, but my life is stretched out over so many different spheres of living. Or rather, existing, at the moment. It’s hard to admit that I may be doing too much, stretching myself too far, but when I’m almost in tears because of the exhaustion it’s obvious even to me.

And so. It’s time to take things a little slower, enjoy what must be done. Dive into my studies. Reach out to a few close friends. Have proper conversations with people. Enjoy cooking for its own sake. Reflect on everything.

And eat cake. Because cake makes things better, especially when it’s in miniature form. Like muffins.

Muffins are the perfect university snack. They’re sturdy, they don’t mind being squashed or shunted around in bags. They can be savoury or sweet, but because they’re cakey and full of carbohydrates, they give you a boost of energy and really do help you study. And since I’m off chocolate for Lent (more on that later) I made date muffins last night.

I like to make up recipes, to just throw ingredients in a bowl and see what comes out the other end. Unfortunately, this time was a little too sweet for my liking. And I’m a sweet tooth. So I’ve modified the details a bit, although I haven’t tried it out with this new one yet.

Date muffins

This recipe was made to the soundtrack of How I Met Your Mother. It’s one of my guilty pleasures. Please don’t judge me.

1 ½ cups self-raising flour

¾ cup sugar

2 eggs

40g butter, melted

1 ½ cups Greek-style yoghurt

1 ½ cups dried, pitted and chopped dates

Preheat your oven to 180°C and place the oven rack in the middle slot. Grease and flour a twelve-cup muffin pan (a spray with cooking oil does the trick well, then just scatter some plain flour in and tap it out). Sift the flour and sugar into a bowl, whisk together and make a well. Put the rest of the ingredients in the bowl and mix together; don’t worry about how lumpy it gets. Divide the mixture into the muffin pans and place in the oven. Mine took about 25 minutes but my oven runs a bit cooler, so I’d suggest 15-20 minutes. When they’re done, they should be golden brown on top; take them out and let them rest for a few minutes, then place them on a rack to cool. Eat with butter while still warm, or take to uni/work/school and devour to the envy of your friends.

 

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