Parenting seriously & Wholewheat Strawberry Honey Muffins

Take parenting seriously. Not yourself, as a parent.

It took some years and a second baby, to figure that out.

I was never in the race for being a super-mom/best or perfect mother. Nor was or is my aim to raise perfect children. I am not close to perfection and neither are they. But I took my role as a parent or mother too seriously.

Yes it is not fun and games. But it isn’t a bed of thorns either.

Each moment doesn’t need to become one where I am teaching my child what ‘lesson’ it holds. Or give ‘moral of the story’ everytime there is a meltdown that has been overcome. Or pressurize my child to be at his or her ‘Sunday best’ always.

If my child is kind more often than not, polite more often than not, empathetic more often than not and confident more often than not, I should be content.

So when parenting, I guess looking at the long term view always works for me. It helps me to be serious about how I parent best without the additional hassle of how to become the best parent.

And incidentally despite the serious expression all we were discussing was Jenga 🙂

And on that note, sharing a recipe that is a go-to recipe for me, the imperfect parent, which yet again can be put together in a jiffy 🙂

Wholewheat Strawberry Honey Muffins

  • 1 1/2 cups wholewheat flour
  • 1/4 cup melted unsalted butter
  • 1/4 cup honey
  •  1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 cup fresh strawberries, chopped
  • 1 or 2 tbsp strawberry compote ( all I do is cook some strawberries in water and a little bit of lemon juice)

Please note this is slightly less sweet and I prefer it that way. If you want a sweeter version you can adjust the honey or compote portion accordingly.

Method –

1. Preheat the oven for 10 minutes at 170 degrees C. Prepare your muffin tray.

2. In a large mixing bowl, mix the butter, honey, vanilla extract, milk/buttermilk and egg well. Sift the whole wheat flour and baking powder well. Mix the dry and wet ingredients. Add the strawberries by gently folding them. Then add the compote on top and use a fork or knife to create a slight swirling effect.

Divide the batter evenly among the muffin liners. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

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