For unclear reasons, I decided to take a calculus class this summer. It has been a good experience for the most part. It is good to know that I can still think quantitatively.
The negative aspect of the class is that it has been a huge time drain. I have class twice a week for three and a half hours each class. On the days I don't have class, I often have a few hours of homework to complete.
This is my last week of classes. My final is on Wednesday. I am excited to have my evenings free again. I thought I might take the next class, but I'm not sure anymore.
I'm indecisive, and I don't know if this class has been a good use of my time. When all is said and done, I don't think this class will benefit me professionally in any way.
Despite being an indecisive person, somethings are clear to me. For example, I am confident that these muffins were yummy.
Quick bread muffin recipes were common in 19th century American cookbooks. Yeast based muffins can be found in older cookbooks. Fannie Farmer's Boston Cooking-School Cook Book has recipes for a quick bread muffin and a yeast based muffin.
I made these muffins from a banana bread recipe on allrecipes.com. I added shredded coconut, dried mangos, and chocolate chips. All were great additions. I replaced the butter with coconut oil.
The ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup coconut oil, 1 1/4 cups coconut flakes, 3/4 cup brown sugar, 2 eggs, 3 bananas, 1/2 cup dried mangos, and 1/2 cup chocolate chips.
I whisked together the flour, baking soda, salt, and sweetened coconut flakes.
I beat together the coconut oil and brown sugar.
I beat in the eggs.
I then beat in the brown bananas.
I mixed in the dry ingredients.
I stirred in the chopped, dried mango pieces and chocolate chips.
I scooped the batter into a muffin tin lined with large paper liners. I like hearty muffins.
I baked the muffins for about 35 to 40 minutes at 350 degrees.
I let the muffins cool a little in the pan before removing them to a wire rack to cool completely.
I ate one when it was still warm from the oven, and it was a comforting and toothsome treat.
This combination of flavors is tropical and scrumptious.
The coconut was sweet and flakey.
The dried mango was jammy, chewy, and a little tart.
The chocolate chips were sweet and a little bitter. The coconut, mango, and chocolate were excellent additions.
The muffin texture was moist and tender.
These were appetizing and satisfying muffins.