or: What a Drag It Is Getting Old
Hey, guys? This whole maturity thing is a buzzkill. (Side question: do the Who still sing about hoping they die before they get old?) Gone are the days of drinking-as-a-competitive sport, all-nighters, and greasy food whenever you darned well felt like it.
Okay, so I exaggerate somewhat – I was never much of a drinker – but this is my pity party, and I’ll embellish if I want to.
Last week, I made margarita cupcakes, and did I pile them high with swirls of tequila-lime-salt icing? I did not. I made a ridiculously small batch of icing, and demurely spread an even layer on each cupcake. They still tasted fine, but didn’t feel as fun.
The weekend before that debacle, I saw a commercial for Robin’s Donuts new summer blended drink: a s’mores mocha. My inner five year-old shrieked joyously, and the next day, I managed to con my friend into making a detour while we were out. They had signs for it posted in the windows, and those marshmallows looked good enough to eat (obviously), and then I saw the nutritional information right beside the picture: “starts at 560 calories”. I hate when people misuse the word “literally”, so when I say I literally froze, I mean it. I wanted that chocolate-marshmallow-graham concoction so badly, and (with apologies to V.N.) what d’ye know, folks – I just could not make myself do it. Cringing, I ordered a black coffee (and a Ghostbuster; I’m just old, not dead).
In light of these involuntary displays of maturity, I was intrigued by the recipe for Blueberry Oatmeal Muffins on Sally’s Baking Addiction. I like oatmeal. I like blueberries. And no refined sugar? Sign me up!
Sure, they’re sweetened with honey, and sure, a surfeit of sugar isn’t great for you no matter how natural the source, but honey is a lower GI sweetener, so I figure, it’s a trade-off.
The batter turned out super-thick thanks to letting the oats soak in the milk for the prescribed time. This recipe makes great use of time: in the 20 minutes of soaking time, I had everything else pulled together, ready to add the oats and milk. How efficient!
They baked up so nice and tall. The whole house smelled like blueberry-oat-cinnamon magic (I did increase the cinnamon to about 1 tsp), and it was divine!
I really think these are no-fail. I followed the recipe to a “T” (cinnamon notwithstanding), and they baked up perfectly, no overbrowning or mushy middles.
Just wholesome, blueberry-studded goodness.
My test audience couldn’t keep their paws off these. I’m told they’re wonderful with just a little smear of butter on each half, but are excellent naked, too. If you haven’t already preheated your oven, do it now!
I’m sure my self-imposed health martyrdom – if you can really call less-frosted cupcakes healthy – will come to an end soon enough, but I’ve got this recipe in my back pocket the next time I need a healthy snack or dessert.
Thanks for looking! 🙂