Brown Sugar and Banana Muffins (or cupcakes)

As I've said many times, baking is my stress relief. And thanks to the hot mess that education is in in this state, I have a whole lotta stress in my life right now. I don't think anyone, outside of education, really understands what it's like to be a teacher. The ridiculous way that teachers and schools are portrayed on TV doesn't help (I'm talking to you, Glee).

But beyond that, I'm not sure anyone, other than a fellow teacher, knows what kind of burden we deal with. English teachers have hours of essays to grade. Math teachers have building blocks of concepts to build on (and often rebuild). Social science teachers have eons of material to cover. And elective teachers, I'm finding, frequently are left in the dust.

I was hired as an English and journalism teacher. After my first year, I took over the struggling yearbook program. After my third year, I started a digital photography program. I carefully carved out a niche for myself--earning accolades for my organization, dedication and attention to detail along the way. I've helped put my school on the scholastic media map, so to speak. And I've exposed hundreds of kids to a world beyond Southern California, that many of them never knew existed.

As my media-based endeavors grew, my commitment in the English department lessened. And this year, in my fourth year of teaching, I found myself a full-time electives teacher. Which is AWESOME. I show up to work and I get to teach the FUN STUFF all day long. I have a schedule most people would dream of.

But with budget cuts looming, overall school enrollment dropping and general morale at all time low, my stomach is in knots. School is out in a month. I have no idea what I'm teaching next year. I have worked my ass off to build some spectacular programs, and I feel like I am grasping and threads as someone unravels my world in front of me.

The hardest part? Me, the control freak, has no control over my situation. I am sharing some of my programs with another teacher, who has seniority over me, despite the fact that I created the programs. I don't have as many students in my publications courses as I have in the past--which was intentional. A staff of 80 is just too much to manage! But now that I've built up these programs, I seem to have created a reputation as THE person to save struggling programs. So rather than giving my infant programs time to grow and mature, they are being pulled away from me, and another dying program is being dumped in my lap.

Of course, none of this is set in stone. It could all change August 3. Or August 17. Or tomorrow. And I just get to roll with the punches. I guess I should be flattered that everyone thinks I can take on the world and fix everything. But really? Someday, I'd like to be able to come home after school and bake. Just bake. For myself. And not worry about going back for deadline. Or an awards night. Or this. Or that. Ya know?

So, as I sit here, wondering what will become of me, I'm giving in to my vices. Stress baking starts now.

You can call these muffins. You can put frosting on them and call them cupcakes. But whatever you do, you better call them delicious.

Brown Sugar Banana Muffin-cakes

Adapted from How Sweet It Is

Simple, yet delicious. And really, muffins are just cupcakes without make up on, right?

1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
dash of cinnamon
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3.5 large ripe bananas
1/4 cup sour cream
1/2 cup butter, melted

Preheat oven to 350 degrees F. Line a muffin tin with liners.

Whisk together dry flour, salt, baking soda, cinnamon and nutmeg and set aside.

With an electric mixer, mix egg and add brown sugar, mixing until smooth. Mix in vanilla.

Add sour cream and melted butter and mix until just combined.

Stir in dry ingredients, then add bananas (don't even bother mashing---just toss 'em in!) and mix until batter comes together. The batter will be thick.

Scoop batter in liners and fill about 2/3 full. Bake for 15-18 minutes. Let cool completely.

'Healthy' Cupcakes

I took cupcakes to the gym today.

That has to be some sort of sin.

The two things that I have come to love most, and that take up the majority of my time outside of working, are baking and working out. Not working out in the "pumping iron" sense of things... but Zumba'ing, running, playing volleyball on the beach with some of my favorite ladies, being active type stuff.

When I first started cooking, I was mainly doing it so that I could count calories. I had embarked on a weight loss journey, and I didn't want to FUBAR it by pounding down calories when I didn't realize what I was doing.

Now I've gotten to a point where I just enjoy the process--playing with flavors, trying new things, making things that are so delicious that I don't care what the calorie count is (ok, let's be real... I do care. That's why I go on 5-mile runs before days I know I'll be in the kitchen all day).

I suppose I'm a walking oxymoron... A baker who loves the gym. People who know me always ask if I make healthy cupcakes... I think that's kind of an oxymoron, too. Sure, there are some that are much better for you than others... But let's be real... Anything with frosting? Not calorie-friendly.

As my baking skills have developed, I've learned how certain ingredients work with one another. I've also figured out the science (a little) behind cooking. As someone who chose her major based on which one required the least math and science, I suppose it's somewhat shocking that I love the long equation and science experiment that baking truly is. But I understand it. Not like algebra. Baking tastes good. Math doesn't.

So the really long answer to the fairly simple question, "Do you make healthy cupcakes?" is that it really depends on what your definition of healthy is. Is it going to be a calorie-free, stuff-your-face and lick-your-fingers-clean sort of experience? No. Because there is butter. And sugar. And... FOOD. But do I try and supplement healthy alternatives when I can? Yes.

And the results are here. I've tried two recipes that are on the lower side of the calorie scale... And now you can enjoy them!

Drunk (but healthy!) Carrot Cake

photo by Jessica Y.

Let's talk about the many levels of awesomeness in this photo. 1) clearly, delicious carrot cake cupcakes. 2) I now have some really kickass business cards. 3) That is a six pack carrier that I transformed into a cupcake box. Recycling=winning.

4 eggs

1 cup brown sugar

1 cup white sugar

1/4 cup apple sauce

1/4 cup beer

1/3 cup vegetable oil

8 oz. crushed pineapple, juice drained

3 cups shredded carrots

2 tsp. vanilla

1 tsp. almond extract

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 cup slivered almonds

1. Preheat oven to 350.

2. Mix together all wet ingredients.

3. Whisk together flour, baking soda, baking powder, spices and salt. 

4. Add the eggs to the wet mixture, one at a time.

5. Add the carrots and pineapple to the wet mixture.

6. Add the flour mixture.

7. Fold in almonds. 

8. Scoop in to cupcake liners and bake for 15-17 minutes, until the top of the cupcake springs back when pressed gently. The tops will be very shiny. Let cool for 10 minutes before enjoying.

FROSTING

8 oz cream cheese

1 tablespoon cinnamon

2 tablespoons milk

3.5 cups powdered sugar

1 teaspoon almond extract

1 teaspoon beer

1. Mix together beer, extract, cream cheese and cinnamon.

2. Add powdered sugar. Add milk, as needed, to get desired consistency.

Muffin-Cakes

Adapted from Cupcake Heaven

3/4 lb. butternut squash or pumpkin, peeled and cubed

1 ripe banana

1/2 tsp. vegetable oil

1/2 cup butter

3/4 cub brown sugar

3 Tbs. apple sauce

3 large eggs

1/2 tsp. ground ginger

1 1/2 tsp. cinnamon

1 1/4 cups flour

2 tsp. baking powder

1. Preheat the oven to 375.

2. Toss the squash with the oil. Spread in a single layer on the cookie sheet. Bake in oven for 20-25 minutes, or until softened. Mash into a chunky pulp. Mix in the banana and apple sauce.

3. Reduce the oven to 350.

4. Cream the butter and brown sugar. Add eggs, one at a time. 

5. Sift together spices, flour and baking powder. Add to the butter mixture.

6. Fold in banana/squash/applesauce mixture.

7. Spoon into baking cups. Bake for 17-2 minutes, or until top of cupcake springs back when poked.

These will work well with the frosting above--just omit the beer and almond extract. OR, they are more muffin-like in their texture, so they could work without frosting as well.

Enjoy!