But hey, when it works, it works, right?
You know what doesn’t work for me? This whole molars/HFM virus and whatever else has Peanut’s pants all up in a bunch. Our little toddler, the one who was on a perfect little routine and always happy has turned into a needy, whiny little tot. You know what I have to say to that? Nothing. I feel defeated. Instead I was spending 15-20 minutes rocking the poor, crying P before each bedtime and then watching her wake up, bawling, multiple times throughout the night.
Oh, and I made muffins. Because the tot loves muffins.
I’m crossing my fingers that the virus left us alone for good now (without makings its way to Jon and I) and the molars break the skin already. In the meantime, since P is feeling better and seems to have passed the worst of it (she’s eating and drinking again), we’ve started sleep training again. Apparently a few days of rocking her and picking her up out of bed a handful of times makes a huge difference and Peanut has been wanting to be held every night. Instead we’ve stood by our rules and only went in every few minutes to rub her back and let her know we’re there. Otherwise, we’ve stuck to our sleep training (after she got better, of course).
Last night was the 3rd night of re-training and she only whined for a little while, but otherwise didn’t make a big fuss about going to bed. Hopefully another night or two and everyone will be back to their happy selves.
Now let’s talk about these muffins. They’re heavenly – soft on the inside, crumbly on the outside. It all started with the nasty, browning bananas that were sitting on my counter. I think we all know that’s how I roll – a few other ingredients I had in the pantry and the fridge plus my amazing KitchenAid mixer and these muffins were ready in no time.
The new thing this time around was adding a little streusel topping, which made these extra delicious. But what isn’t delicious about butter and brown sugar?
- 1 medium banana
- ⅓ milk
- ¼ cup canola oil (vegetable oil is fine too)
- 1 large egg
- 2 cups flour
- ½ cup light brown sugar
- 2 teaspoon baking soda
- ½ teaspoon salt
- Streusel topping:
- ¼ cup flour
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoon butter
- Pre-heat the oven to 400 degrees and line 12 muffins cups with liners (or use shortening to grease them).
- Make streusel topping by mixing flour, sugar, and cinnamon in a bowl then cutting in butter with a pastry blender (or just two knives).
- Beat milk, banana, oil and egg in a large bowl with a wire whisk, then stir in flour, sugar, baking soda and salt until the flour is lumpy.
- Divide batter among the the muffins cups and sprinkle with streusel topping (about 1 tablespoon on each).
- Bake for 20-25 minutes and let cool on a wire rack.