Anyone who knows my mom knows she is a highly overprotective woman who needs to speak to all four of her kids every single day.
There are times my mom will call me, and I am unable to take her call… sometimes I’m in a meeting, or on the subway with no signal, or I just miss her call since my phone’s usually on vibrate. Oops!
Well, that all changed a couple months ago when I received not a phone call, but rather a text message from my mom and our conversation went as follows:
mom: Hi Honey I am learning to text.
me: Hi Mummy. Finally. :)
mom: Ok thanks.
me: Do you want to talk?
mom: If you have time I’m at brother’s home.
And then I called my mom and the first thing I asked her was, “who taught you how to text?” She responded, “Rhea is teaching me.” Rhea is my niece and my mom’s ever so patient granddaughter. It’s nice, my mom finally learned how to text thanks to my niece.
So now rather than calling me (and my other 3 siblings) all the time and waiting to hear back, my mom will just text me to find out if I can talk, and she’ll receive an immediate response especially if I am at work.
Here are some messages I received from my mom in the past month, she sticks to the main words and skips all punctuation, I find it cute and so endearing:
Hi honey are you working from home and what about VS mummy (she sent me a text on a snowy day, VS is my hubs)
Hi honey I am in grocery store will leave 5.30 for home mummy
Honey I am waiting for your call at home
Hi honey are you home can you talk mummy
Hi honey can you talk or busy mummy
Yeah, she’s cute, but as annoying as I find her incessant calling habit at times, I love my mama dearly.
And now muffins. These muffins are exactly my mom’s cup of tea, that is, desserts without frosting, with less sugar, with fruits, not gooey, and as she calls them, “dry desserts.”
This recipe comes to you from Pam, of course I slightly modified Pam’s recipe by using coconut oil instead of butter, unsweetened coconut instead of sweetened coconut, and whole wheat pastry flour instead of white flour.
Enjoy these super quick and easy to make Coconut Blueberry Muffins, they’d be perfect for Sunday brunch with your mama.
NUTRITION: Whole Wheat Pastry Flour is a good source of Protein and Fiber. Blueberries are a very good source of Vitamin C and Fiber. They are a good source of Vitamin E. In addition, blueberries are an ANTIOXIDANT POWERHOUSE. Coconut is low in cholesterol and sodium, and it is a good source of fiber. Although coconut contains high amounts of saturated fats, not all saturated fats pose as a health problem, especially those linked with coconut. Coconut Oil contains Lauric Acid which helps in increasing good HDL cholesterol. Coconut Oil is also beneficial in weight loss by controlling the blood sugar levels. The saturated fats in coconut oil are not as harmful as the saturated fats seen in vegetable oil. With that said, coconut is a saturated fat and should be eaten in moderation. For a more healthier alternative, substitute Organic Canola Oil in place of the Coconut Oil. Canola Oil contains very little saturated fat, however Coconut Oil offers more nutritional benefits.
APPROXIMATE NUTRITION PER SERVING (yields 6 muffins @ 350 degrees):
- Calories: 217 cals
- Fat: 9.2 g
- Saturated Fat: 7.3 g
- Carbs: 31 g
- Protein: 3.6 g
- Fiber: 3.8 g
slightly modified original recipe For the Love of Cooking:
- Whole Wheat Pastry Flour – 1 cup
- Baking Powder – 1 1/3 tsp
- Salt – 1/8 tsp
- Sugar in the Raw Turbinado Brown Sugar – 1/3 cup
- Let’s Do Organic Shredded Unsweetened Coconut – 1/4 cup (toasted)
- Let’s Do Organic Shredded Unsweetened Coconut – 6 tsp (1 tsp of coconut for each muffin top)
- Organic Egg – 1/2 an egg (beaten)
- Trader Joe’s Organic Virgin Coconut Oil – 2 tbsp (melted and cooled)
- Organic Milk 2% Reduced Fat – 1/2 cup
- Pure Vanilla Extract – 1/2 tsp
- Organic Blueberries – 3/4 cup (1/2 cup & some for the batter, remaining for the muffin top)
1. Preheat the oven to 350 degrees.
2. Line a muffin/cupcake pan with liners.
3. Toast 1/4 cup of coconut on medium heat.
4. After a couple minutes, the coconut should be toasted. Turn off the stove and set aside.
5. In a small mixing bowl, combine the dry ingredients… flour, baking powder, salt, turbinado brown sugar, and toasted coconut. Mix and set aside.
6. Melt coconut oil. I microwaved some for about 30 seconds. Allow the coconut oil to cool. You only need 2 tablespoons.
7. In a large mixing bowl, combine the wet ingredients… egg, milk, vanilla extract, and coconut oil.
8. Blend until all the ingredients are well incorporated.
9. Add the dry ingredients to the wet.
10. Now mix until all the ingredients are all mixed in, however DO NOT OVER MIX!
11. Add 1/2 cup and a little extra blueberries. Mix the blueberries into the batter using a rubber spatula.
12. Using an ice-cream scoop, scoop out the batter and release the batter into each muffin liner.
13. Top each muffin batter with 1 tsp of coconut and a few blueberries on top.
14. Into the oven for 18 minutes.
15. Voila. Nice and hot! Love the burst of blueberries on top.
VERDICT: 4 / 5
The results were fantastic, however I do recommend eating these muffins the same day because I felt the texture was a bit dryer the next day. In the event you end up with a slightly dry muffin, just nuke the muffin for 20 seconds and you’re ready to go. Additionally, the sugar amount was just right for me, however you may want to add a little more sugar as per your preference.
TELL ME: Do you have overprotective parents? Do you have elderly parents/grandparents who are learning to text? What are some struggles you are facing in teaching them how to text?