I’ve gotten to that very special point in my pregnancy where my body is starting to break down a little. I’m like a rocket ship re-entering the atmosphere, parts of me are just snapping off in the blaze as I hurtle full-tilt through the sky.
I’m not complaining. All things considered, I’ve had a pretty easy pregnancy thus far. This home stretch though… oof.
I’ve never been much of a trekkie but even I know enough cannon to imagine Scotty down in the hold going “she cannae take it, cap’n! We’re breakin’ up!”
I feel enormous. I can’t stand for long without my feet giving up. Everything is swollen. I wake up every morning with severe joint pain in my fingers from ‘pregnancy induced carpal tunnel’ (oh yeah, that’s a thing). I am in a constant state of ‘am I really hungry or do I feel nauseous?’ and most of the time, I feel both simultaneously. Glamorous, I tell you.
This will all be worth it, I know. We’re in the home stretch now.
Despite all of this, I’m finding it difficult to stay still and ‘rest.’ Everyone keeps telling me to rest, since I won’t be able to rest when the baby is finally here. I understand this logic, and I will rest a bit but like… you guys know that’s not how sleep works, right? I can’t just like, sleep for a month straight and then not sleep at all and be okay. You can’t bank sleep.
So- I cook. I have stocked my entire freezer with a variety of easy meals to get me through the first month or two. I have made lactation cookies (charmingly labelled ‘titty cookies’ in my freezer). Colin comes home to elaborate dinners each night.
And this is all after only three days of mat leave… what if this kid is overdue? What am I going to do with my time? What other weird symptoms will appear? I don’t even want to think about it. I’m too used to blowing through my days at max productivity, I need to learn to mosey again.
Anyone got Netflix recommendations?
Thankfully, it’s a great time of year for all of this. It’s sunny and warm- but not too warm- and we’re finally starting to get local produce in the shops again. My personal favourite at this time of year is rhubarb. It’s such a unique little veg (oh yes, it’s acts like a fruit, but I’m told it is a vegetable).
Last week I made a unique and delicious rhubarb salad, so this week it felt fitting to go back to basics and celebrate a classic pairing- strawberry and rhubarb. Since I’m not much of a pie crust wizard (yet), I tend to fall back on crisps and crumbles, but I also wanted to make something grab-and-go since we’re all officially on ‘baby standby’ now.
No doubt, we will eat all of these before this kid enters the world (but it’s always good to be prepared). The streusel topping on these takes these muffins to the next level, turning what could be your average (albeit moist and delicious) little muffin and making it something ‘extra’ (for almost no extra work).
|Strawberry Rhubarb Streusel Muffins|| |
- ½ cup unsalted butter, softened
- ½ cup lightly packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt
- 2 tsp vanilla bean paste or vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ teaspoon salt
- 1 cup diced strawberries
- 1 cup diced rhubarb
- ⅓ cup lightly packed brown sugar
- 1 tsp ground ginger
- ½ cup all-purpose flour
- ¼ cup salted butter, melted
- Preheat oven to 425 degrees. Lightly grease a muffin tin with butter or non-stick cooking spray.
- In a small mixing bowl, start your streusel topping. Combine ⅓ cup brown sugar, 1 tsp ground ginger and ½ cup flour together. Add melted butter and mix until the mixture resembles clumpy sand. Set aside.
- In a medium mixing bowl or stand mixer, cream together ½ cup softened butter, ½ cup brown sugar and ¼ cup granulated white sugar. Add eggs, one at a time, mixing well after each. Add yogurt and vanilla extract and mix well.
- In a fresh bowl, combine the dry muffin ingredients: 1¾ flour, 1 tsp baking soda, 1 tsp baking powder and ½ tsp salt. Mix the wet ingredients into the dry ingredients. Fold in strawberries and rhubarb.
- Distribute muffin batter into all 12 spaces in the muffin tin- the batter should come almost all the way to the top of each spot. Evenly distribute the streusel topping over each muffin.
- Bake for 5 minutes then reduce the temperature to 350 degrees and bake for an additional 12-15 minutes, until a toothpick inserted into the centre of the largest muffin comes out clean.