There are things I find myself doing over and over again when I travel.
One is to pretend to pass off as a local.
So no maps, I only use Google maps on my phone. I walk with confidence, somehow implying I know where I’m heading to — even when I’m completely lost.
Yes, I might have a back-pack on my shoulders, but that’s because I carry a laptop and a couple of books. I have stuff to do in this city, you know?
The Yankees baseball cap I’m wearing? It’s a fashion thing.
And I’m aiming a camera and taking a gazillion pictures of things that a gazillion other people have taken a gazillion photos of, because I’m a postcard photographer, alright?
I.Am.Not.A.Tourist. Don’t you dare call me that!
I can also say ‘thank you’ (dank je/u wel), ‘please/you’re welcome’ (alstublieft), ‘yummy’ (lekker) and - of course - ‘awesome’ (geweldig).
I feel like it’s enough vocabulary to get by.
When I'm at the grocery store, I hope that the cashier doesn't ask me anything more than 'do you have a loyalty card?' (called Bonus card - two words easily detectable) or ‘do you want the receipt?' I know how to answer to that.
However, if he's up for a chat, my act falls apart. Epic. Fail.
I’m aware that this ‘pretend to be a local’ thing is kind of idiotic - more often than not, I have to come clean and confess “I’m sorry I don’t speak Dutch” - but I love the feeling that drums up when locals think I’m one of their own.
Look at this place people. I want to feel I belong here...
...what about this?
OK, enough with my (travel) idiosyncrasies.
Let’s talk about muffins, shall we?
Blueberry is by far the most popular ﬂavor muffin in the USA, and probably in the world.
This recipe is awesome for those who
Sweet, but not too sweet, with those juicy little blueberries baked right into the middle and not sunken into the bottom.
Perhaps the secret ingredient to how good these muffins taste is coconut milk.
It gives them a smooth texture when you bite in, and also a hint of coconut flavor that permeates throughout the entire muffin.
I know they’re funny looking; they’re flat, like cupcake flat. They do taste like muffins though, there’s nothing cakish about them.
Print this recipe!
Adapted from Living Healthy with Chocolate
Do not add more blueberries than the recipe calls for (I know you’ll be tempted but don’t) or you’ll end up with soggy and mushy muffins. For the very same reason, use only fresh blueberries, not frozen ones.
Makes 6 muffins
1 cup / 3.2 oz / 90 gr almond flour/meal (I used Bob’s Red Mill)
⅛ teaspoon baking soda
A pinch of fine grain sea salt
2 tablespoons raw organic honey
½ cup / 120 ml full fat coconut milk (use BPA-free coconut milk)
1 flax egg (or 1 pastured egg)
2 tablespoons coconut oil, melted
¼ cup / 1.2 oz / 35 gr fresh blueberries
Preheat oven to 350°F (175°C) and place a rack in the middle. Line a muffin pan with 6 liners. Set aside.
In a large bowl mix almond meal, baking soda and salt.\In another bowl whisk together honey, coconut oil, coconut milk and egg.
Using a spatula, gently fold wet ingredients into dry ingredients and mix until just combined. Do not overmix.
Fold blueberries into the batter.
Divide batter among muffin cups and bake for 20 to 25 minutes until tops are golden brown (make sure they do not burn though).
Let cool completely on rack before removing.
One muffin yields 229 calories, 19 grams of fat, 12 grams of carbs and 5 grams of protein.