About Me

Alberta, Canada
What's My Deal? - - - There is so much to say, but I will give you the basics in regards to this blog. I am a Canadian 20 something woman married to a wonderful man, and we are the parents to our wondeful son who was born in the fall of 2010. As you will read, I am a supporter of breastfeeding, baby wearing, co-sleeping, cloth diapering, and so much more, but mostly learning about babies! Oh, and I also love reading blogs and playing jigsaw online!!! I blog to share things that I have learned, read, heard and experienced.

Baking Recipes (1)


I got this recipe from a new blog I am following: A Muddled Mama.

The recipe turned out GREAT!  I made a couple quick changes, so I will post as I made them!
Makes 24 regular sized muffins


    -  1 cup packed dark-brown sugar
    -  1 cup all-purpose flour (spooned and leveled)
    -  1/2 teaspoon salt
    -  1/2 teaspoon ground cinnamon
    -  1/2 cup (1 stick) room temperature butter
    -  1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
    -  1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
    -  2 teaspoons baking powder
    -  1 teaspoon baking soda
    -  1 cup sour cream
    -  1 cup granulated white sugar
    -  1 teaspoon pure vanilla extract
    -  2 large eggs
    -  Confectioners' sugar, optional

   1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs (mine didn't get large, but it didn't matter); refrigerate until ready to use.
   2. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a 24 cup muffin tin. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon; set aside.
   3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
   4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
I found that the muffins before going into the oven were over flowing the pan, and 6 minutes into baking they were massive, but in the end it didn't matter, as they didn't get any larger.
I baked for 25 mins on convection bake, and maybe 22 minutes would have been better.
Next time I think I wil try it with some cooked apple, just to add to it, and make it more moist!
Just before going into the over, they are overflowing, but it was okay in the end.

Here they are finished, and they are so yummy!

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