The thing about moms is that you never seem to really appreciate them until you’ve grown up.
When you’re a child mom is your best friend, banisher of monsters and kisser of boo boos. When you’re a teenager she’s the voice of reason, enforcer of chores and face of dreaded responsibility. When you’re in college she’s the embodiment of worry, telephone police and always the last one to find out about anything. When you’ve finally settled down and maybe even starting a family of your own she’s right back to being your best friend, reliable confidant, trusted adviser.
I had struggled to draw upon one memory in particular to illustrate my mom for you. I’ve decided I can’t choose just one because so many swim to the surface. Drawing lady bugs on band aids over my scraped knees. Letting me lick the bowl and beaters. Teaching me how to thicken sauce or roll dough. Knitting into the night squinting in her tiny reading glasses. Talking in her sleep in the dim light of the TV. Driving me to piano lessons and making sure my fingernails were cut short. Passionately singing along to songs on the radio to which she only knows half the lyrics. Sending me care packages of fudge, seeds, aprons and pearls. Calmly taking my various panicked calls about the pie, custard or turkey.
It’s a well known fact that all moms love muffins. Breakfast is the traditional celebratory meal for mother’s day so I combined the sweetness of turbinado sugar, the enticing scent of cinnamon and the adorable tartness of cottage cheese to make this mother’s day special.
I love you mom! These muffins are for you.
Cinnamon Cottage Cheese Muffins
Makes about 30 muffins.
Source: My imagination.
1/4 cup milk
1/4 cup oil
2 cup flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cup plain cottage cheese
2 tbsp turbinado sugar
Preheat the oven to 400 degrees and position a rack in the center. Line your muffin tins with baking cups and set them aside.
In a large bowl lightly blend the egg, milk and oil. In a separate bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. Fold the dry ingredients into the wet ingredients along with the cottage cheese until it’s just mixed.
Divide the batter into the prepared muffin tins, filling each cup 3/4 of the way and sprinkle turbinado sugar over the tops of each. Bake them for about 15 minutes until the tops are golden brown and a toothpick inserted into each comes out clean. Transfer them to a cooling rack and enjoy!