The last two weeks have been a blur. Two weeks ago today, Dad went into surgery. A week ago today, he came home. In that week we have been back to the emergency room three times, twice via ambulance. We have been able to test his new Life Alert (EMS to his house within three minutes, that is GOOD!), and I am quickly remembering the nurse and caretaker skills from last year.
While caring for Dad, I am trying to relax and have downtime myself. From attempting a normal schedule and going to class, to making sure I am dressed each morning or being okay with showing up to the E.R. in yoga pants and a Mizzou hoodie.
It’s cool. The hoodie is more comfy anyway…
Remember the broccoli cheese muffins I could not stop yelling about?
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Hello, muffin – what’s that you’re hiding?
Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!
When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic – I needed an equally knock your socks off muffin to accompany it.
The recipe I found is epic, this I guarantee.
The flavor is buttery and cheesy and if comfort was a flavor, I’d say that too.
These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin – always a popular trick.
The original recipe is the genius of Kate from Food Babbles.
The changes I made:
full trees of broccoli inserted into muffin rather than chopped broccoli mixed in
apple cider vinegar + coconut milk in place of buttermilk
gluten free all purpose flour, plus 1/2 teaspoon xanthan gum
vegan cheddar cheese, flax egg
See full recipe here.
and then make these muffins as soon as it is possible.