I’ve aspired to be a grandma since I was about 5 years old.
It started with Murder She Wrote.
For reals, Angela Lansbury did not mess around.
Plus, she was an excellent typist, when she wasn’t busy solving murders.
Later on, I learned to embroider.
And if you haven’t tried it, let me assure you that it’s quite a relaxing hobby.
Next came baking, which we all know is a must.
Grandkids love cookies, after all.
I’ve never seen any shame in my grandma-ness. When the other kids were playing on the playground all careless and willy nilly, I was all “nah…I’ll sit this one out. I can’t risk any injuries. You know, because I’m a grandma-in-training and all”.
Grandmas are awesome.
And in case you’re wondering, I have no plans on being a Red Hatter. I just want to be a regular ol’ traditional grandma.
That sometimes wears sparkles.
And listens to 90’s rap.
Because honestly, if a life exists without 90’s rap, I’m not so sure I could be a part of it.
But besides all that, I will crochet, bake cookies, embroider, and take early morning mall walks.
And push my grandbabies on the swings for a really long time without complaing once.
Grandmas are super patient like that.
For all you fellow grandma’s in training (am I the only one?) here’s an awesome muffin recipe. Because grandkids love fresh baked muffins for breakfast.
And if you’re a grandma already, I give you mad props. Because grandma’s make the world go round. Plus, they give excellent hugs.
**Adapted from DuncanHines.com
1 box of Duncan Hines Classic Carrot Decadent Cake Mix
2 Tablespoons of flour
1 teaspoon of baking powder
1 cup hot water (add the carrot/raisin pouch and allow to stand for 5 mins)
1/4 cup vegetable oil
1/2 cup drained crushed pineapple
Cream Cheese Filling:
8 oz cream cheese, at room temperature
1 egg, beaten
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 c flour
1/4 c brown sugar
3 T butter (softened)
Preheat Oven to 350.
Line 18 muffin cups with paper liners.
Add carrot/ raisin pouch to the 1 cup of hot water and allow to stand for minimum of 5 minutes. In a mixing bowl, add the cake mix, flour, baking powder, eggs, oil, drained pineapple and the carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into paper lined muffin tins 2/3rds full.
Make cream cheese filling according to the directions below. Make an indentation in the top of each batter-filled cup with the back of a spoon and fill with a heaping spoonful of cream cheese mixture.
Make crumble topping following directions below and sprinkle on top of each muffin.
Bake muffins for 20-22 minutes or until tops springs back when lightly touched. Cool for 15 minutes in pans on wire rack, then remove from pan and cool completely on rack.
For crumble top:
In a bowl, combine flour, brown sugar, and butter until crumbly.
For cream cheese filling:
Blend the cream cheese in a medium sized bowl with an electric mixer on medium speed until fluffy (30 seconds or so). Add your beaten egg, along with the sugar and vanilla and beat until blended and creamy.
These muffins are super delicious and perfect for fall. I hope you enjoy them!!
**My cookbook giveaway is going until Friday at noon. If you haven’t entered yet, scroll on down and take a look!!