Apartment Dining

The fall harvest was in full swing at the farmers’ market this weekend. A pumpkin patch was one of the main draws and toddlers were walking around picking out their jack-o-lanterns for Halloween.   I didn’t pick one up at the time, but as I was walking home later in the day, I decided that I needed to make some pumpkin muffins from scratch. I stopped at the grocery store and grabbed the last sugar pumpkin they had and a few supplies.

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I recently listened to a Radiolab podcast during which Robert Krulwich interviewed Brian Greene, a physics and mathematics professor and director of the Institute of Strings, Cosmology, and Astroparticle Physics at Columbia University, about his theory that there are an infinite number of universes. He describes the universes as being like the air bubbles in a piece of swiss cheese, however the cheesy space between the infinite number of bubbles is expanding so quickly that it’s impossible to traverse. There’s also a big point about how because there’s a finite number of ways molecules can be arranged, there is an infinite number of universes exactly like ours, therefore exact copies of each and every one of us out there, but I digress.

The swiss cheese in this simile could easily be replaced with a blueberry muffin, as I often feel like the cakey space between the deep purple pockets of blueberries goes on far too long. My answer to this dilemma is a recipe for Extreme Blueberry Muffins: where extreme meets blueberry. It’s a recipe for those who love muffins, but use them as a vehicle for fruit.

This recipe is adapted from one by Alton Brown that uses no butter, but does use yogurt. The result is a very light muffin that has just the right amount of sweetness. I should also note that it’s not the most beautiful muffin, but it tastes great.
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