I don’t really like to talk to people about what I do for a living.
First of all, I just don’t really like the way the word “blog” sounds.
It’s just not a cool word. At all.
Can’t we make a new word for it that doesn’t in in an “og” sound? It’s just not a serious noise when it comes out of your mouth, is all I’m saying.
Plus, it seems like everyone has a blog nowadays. So if someone says, “and what do YOU do?” and I respond, “Oh, I have a food blog”, I am sure that they are inwardly rolling their eyes and saying to themselves, “Oh bless her little heart, of COURSE she does, isn’t that cute??”.
So what I normally do when asked what I do for a living is simply respond, “Oh…I just stay home” which eliminates a ton of questions and condescending pity (she thinks she’s a WRITER!! How adorable for her!!) and then they can walk away thinking that I watch soap operas and talk on the phone all day or whatever.
That would bother some people, but honestly, it doesn’t bother me a bit. If you ask me, laying around chatting and watching fake drama sounds WAY awesomer than going without a shower and strapping my baby to me in order to whip up a dozen cupcakes for fake internet people.
It DOES drive my husband crazy. He’s always like, “You have a great blog!! You have a big Facebook page!! Why don’t you want to TELL people??” and I always respond, “Men don’t get it because you all think you need to have all the attention and be famous”. Then I tell him I’m just kidding, but between you and me, I’m not. Men require lots of ego stroking, God just decided to make them that way, whatever.
The only BAD part in my whole genius Undercover Blogger plan is that I contribute to a monthly magazine that is distributed all around my city. So people inevitably see it and then they think I’m totally strange because for the last year I’ve been saying I just do all the house things, but here I am in a magazine talking about food.
When confronted with THAT situation, I usually mumble, “something something recipe developer something something magazines sometimes” because 1) Recipe Developer sounds scientific and 2) A magazine is a legitimate thing on paper that is sold at real life buildings made of bricks and things.
So what I am basically saying is that most people probably think I am super duper strange and also kind of a liar.
Now can we talk about muffins?
I’ve had it in my mind that I needed to make something with peaches. The boys in the house hate them, so this is kind of my way of rebelling against the system in the name of dessert.
These muffins are so great — moist and cinnamony and full of fresh peach chunks. I topped them with a buttery oatmeal crumb topping. They’re fabulous!!
- 6 TBS cold butter, cut into chunks
- 2/3 cup all purpose flour
- 3/4 cup packed brown sugar
- 3/4 cup quick oats
- 2 tsp cinnamon
- 3 eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1/2 cup vegetable oil
- 1 tsp peach extract (optional)
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 3 cups peeled and diced peaches
- Preheat oven to 375. Line 15 muffin tins (should make 15 - 18 depending on how full you fill) and set aside.
- In a medium bowl, prepare topping. Combine flour, brown sugar, oats, and cinnamon. Using your hands or a pastry blender, cut in butter until it's fully combined and crumbly. Set aside.
- Prepare batter: In a large bowl, mix together all ingredients with a wooden spoon until well blended. Divide batter into muffin cups, filling 2/3 full. Top generously with crumb topping, gently pressing it into the batter.
- Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Do NOT go by how they feel when you touch the top -- the peaches make the muffins very moist and they might still feel a bit squishy.
- Let cool on a wire rack before serving.
You can purchase peach extract HERE. It’s totally optional, but I liked the boost of peach flavor it added.
Enjoy and have a happy Wednesday!