Some of my favorite recipes that I’ve collected on my travels have come from the people I’ve worked with and not from the destinations. My shore time was spent exploring castles, dormant volcanoes, street markets and beautiful coast lines. I ate plenty of food along the way, when I wasn’t able to pick up the recipes I just noted ideas for new things to research and try creating on my own. The recipes I did collect sometimes came from fellow crew members, mostly my cook’s mates or students who were eager for me to recreate a taste of home.
This muffin recipe comes from my first cook’s mate, Phoebe. She made them one afternoon with a student who didn’t go ashore because of an injury, she was hopped up on pain medication and acting a bit loopy. Andrea was put in charge of making the streusel topping, she dove right in to the flour mixture with her hands and started rubbing the butter in. Phoebe panicked for a moment when she recalled that Andrea has Celiac disease and maybe being around this much gluten could be bad for her. She asked if she was okay, Andrea put some thought into the question … maybe a little too much thought and the long pause made the situation seem worse. But everything was okay, she could make the muffins, just not eat them.
My favorite part of these muffins is the double topping, some of the streusel topping is put in the center of muffin and then more on top before going in the oven. The muffin cake itself is sweet, enriched with sour cream and scented with vanilla a really nice balance to the brown sugar and cinnamon topping.
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