Ashes to ashes, dust to dust. We are born, live, die. The instances lived really are too short - a flick of fingers and poof!, they vanish. The sickle of moonshine shines through a gap in the curtains, only to be replaced by the warm glow of sunshine. Our routines run with the day, the constant cycle of repetition. Every breath, every beat towards cessation.
Still, we live - through tumult and tranquility, our ages reflected through crow's lines and graying hair. We live, for achievement and enjoyment. We live, to be us, and ourselves. We have this undying and unyielding hunger for discovery, for exploration. We mark where our feet have walked with monuments and edifices, capturing some essence with memorabilia that we pocket.
The desire for exploration is not only reserved to the environment - we do likewise for ourselves. Wondering who we are. What we are. Why we are. Our existence is questioned, our actions examined. But the human mind is a fickle thing, where thoughts run amok and concentration, well, let's just say it's not a hundred percent achieved. Still, we live with confidence and self-doubt, sure of our skills but not so of the environment.
At this point, I'm starting to feel that my words have been steeped in a little too much seriousness. On a lighter note, I've been making use of the time I've got to make - in appreciation of the people around me. I've been asked, all too many times, of where I find the time to bake. Perhaps it's the drop-everything-and-bake attitude that starts to develop after spending a few too many hours in the kitchen. Or perhaps, just as everything returns to its original state, ingredients need to be used, especially this sweet potato, with it's purple anchor emerging.
I confess, I've eaten many a good muffin in my day - all buttery, crumbly, sugary and well, too large. I usually find them to be too large a portion and well, who wants to eat the last few bites of a muffin, reheated? And so, I set off with a starting recipe, some ideas in my head, and a sweet potato needing to be used.
Then end result was this - a light, cake-ish muffin with a hint of sweet potato and domed top sprinkled with some oat grains and walnut pieces. They're best toasted, though you can slice them in half and add an additional pat of butter (no one's stopping you *wink wink*).
And this is why sweet potato muffins are the best thing since muffins.
Sweet Potato Muffins with Crumble Topping
adapted from my teacher's amazing 20-year old recipe
time taken: 30 minutes / make: 10 mins / bake: 20 mins
makes 10-12 muffins
2 1/3 c self-raising flour
2/3 c brown sugar
1/2 tsp salt
2/3 tsp baking soda
1/2 tsp pumpkin pie spice
1 c milk
5 tbsp butter
1/4 c sweet potato puree
4 tbsp oats
3 tbsp chopped walnuts
3 tbsp maple syrup
1. Preheat oven to 180c.
2. Sift flour, sugar, salt, baking soda and spice.
3. Whisk egg, milk, butter and puree together before folding into the flour mixture. Fold. DO NOT STIR. Fold it in until it is a slightly lumpy batter without any loose bits of flour.
4. Scoop into muffin cups, about 80-90% full.
5. Sprinkle on 1 tsp topping each and bake for 20 mins, or until a toothpick inserted comes out clean.
6. Let them cool and enjoy. Store in an airtight container for up to 2 days. Do not refrigerate.
1. Combine all ingredients until evenly coated with maple syrup.
- to be continued -