There’s so much swimming around in my head right now, even more so than usual. It’s hard to focus on getting anything done. The news is disturbing me. Political games are disturbing me. I rarely watch TV anymore, and I do my best to stay blissfully ignorant when things get too distracting, but the internet refuses to let me turn a complete blind eye. Finding the right words to express myself when I’m confused about my own emotions makes posting on a blog feel surreal and uncomfortable. I can pretend these things aren’t happening and simply focus on recipes, which is what I have tried to do. However, it’s draining the life force out of my words, my images, and my overall creativity and enthusiasm.
To top all of that off, I feel as though I’m at a professional crossroads, and it’s just adding tension to an already intense situation. I’ve struggled for quite some time to figure out exactly what has been bothering me, and I think I got a bit of clarity last week. I spent Friday at DC’s Capital Area Food Bank, and it made me painfully aware that:
- I waste entirely too much food.
- My current line of work isn’t making an impact in any meaningful sense.
- I am very lucky, and I should do more to share that good fortune.
- I’m not that into food blogging anymore (right now?)
Part of the reason things have been quiet around here is because I’m terrible at forcing it. I keep thinking I’ll find my way back to my old level of excitement, but I might actually be at a turning point. I keep hoping maybe I’ll figure out a way to make everything work. I do like sharing recipes and taking photos, so I’m going to keep pushing myself to create content.
I hope there are happier, less turbulent times ahead in the news for everyone. Also, these muffins are freaking fantastic and I’m glad I pulled it together to share them. The coconut oil keeps them very tender and will prevent drying out. The yogurt also adds richness and moisture; the stone fruit adds summer. Enjoy.
- 10 ounces (approximately 2 cups) all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 cup plain yogurt (I used full fat)
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons coconut oil, melted
- ½ cup very ripe apricots, chopped (approximately 3)
- 10 sweet or 13 sour cherries, chopped
- ⅔ cup ripe peaches, chopped (approximately 1)
- Preheat the oven to 350 degrees F. Grease a large, 12-cup muffin tin (I used baking spray with flour). You can also use cupcake liners, but I recommend lightly spraying them with baking spray to prevent the paper from sticking to the muffins.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate large bowl, vigorously whisk together the eggs, yogurt, vanilla and melted coconut oil.
- Immediately pour the liquid ingredients into the dry ingredients and use a spatula to gently fold, while also simultaneously folding in the apricots, cherries and peaches. Stir until just combined; do not over-mix.
- Fill the muffin tins evenly. The can be filled almost to the max, but leave some space at the top (think ⅘ full at most).
- Bake for 22-23 minutes, or until a toothpick comes out clean from one of the center muffins. Allow to cool for several minutes, then turn out onto a cooling rack. Serve warm or at room temperature.