I’ve Joined the Itty Bitty Kitty Committy
You must be involved in your community. Period. That’s how things get done, events get organized, sidewalks stay nice.
And also, that’s the only way I’ll legitimately listen to your griping about the new gas station being built on the corner. Unless you contribute, you have no leg to stand on.
Recently I decided to become involved in a local committee: The Itty Bitty Kitty Committy. It was a toss up between throwing my dedication towards public school board or this organization. After long debate, I made my decision. IBKC here I come.
- Loss of sleep
- Itty Bitty scratches all over hands
- Tons of poopy diapers
- Tolerating incessant MEWing
- Protection from the resident carnivores
The coalition took a vote regarding my admission to this prestigious position. It went something like this:
All in favor: All opposed:
Unanimous. Now that we’ve got that out of the way….
This new mama on the go needs a quick and dirty breakfast to keep me going. These coffee cake muffins, loaded with white sugar, white flour, and absolutely nothing nutritionally redeeming offer just the kind of blood sugar spike needed to barrell through the mid-morning feeding.
Okay, it is time for a little honesty here. I did not eat one of these muffins. They are not an appetizing breakfast to me. I can’t stand overly sweet breakfasts. But the Omnivore enjoyed the b’heck out of them.
Coffee Cake Muffins (adaped from the Better Homes and Gardens NEW Cookbook)
-the original recipe states that the following ingredients make 12 muffins. I, however, only achieved 6 modestly sized muffins. This is an ode to portion sizes exploding since 1950.
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 well-beaten egg
1/2 cup milk
1/4 cup brown sugar
1/4 cup oatmeal
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Sift dry ingredients together and cut in butter until mixture resembles coarse crumbs. Add milk and egg at once and stir until just moistened. Combine filling recipe. Place half the batter into greased muffin tins, top with filling (about 1 T) and fill with remaining batter, until pans are 1/2 full. Bake at 350* for 20 minutes. Delicious!