I’m an early riser. It’s unheard of for me to sleep until 7; it’s not uncommon for me to get up around 5:30. However, yesterday morning, I awoke bright and early at 4:45, and talked myself into staying in bed until 5, when I finally heard the birds awakening.
I posted my blog and then went downstairs to fix coffee and open the windows to let in the cool morning air. I was settling down for my first cup of coffee when I suddenly had a hankering for a crumb-topped muffin. I started trying to figure out where I could buy one, and then reminded myself that I have all of the necessary ingredients to make them myself.
Which is what I proceeded to do. I preheated the oven to the necessary temperature, and was just putting the crumbly topping onto my muffins when suddenly there was a click and the sound of electronic equipment sighing, and the house went dark and silent.
The electricity had gone off.
Since Bill has been doing demolition and rebuilding in the family room, it certainly wasn’t out of the realm of possibilities that he might have done something that resulted in our house losing electricity. But since he was upstairs (I had just heard the sound of him walking around and getting ready to come downstairs) I gave him a pass, figuring that the entire neighborhood was probably without power.
Thankfully, it was almost 6 by this time, and the rooms were sufficiently light, if really, really quiet. Nevertheless, I suddenly felt like Ma Ingalls in Little House on the Prairie. Except I wasn’t worried about angry Indians or rabid wolves attacking me.
I called my next-door neighbor to confirm that it was the entire neighborhood that was part of the powerless prairie. Doesn’t it just feel weird, she asked me. And it did. She had called the power company and was told that the power would be back on by 9:30 at the latest.
The first thing I did upon hanging up was to save the coffee by putting it in a thermos pot. (That’s kind of Little House on the Prairie-ish, don’t you think?) But if you have coffee, you can handle almost everything. This theory was born out when I heard a knock on my door a bit later and our neighbor from across the street had awakened to no electricity. And I don’t even have a cup of coffee, she whined. Our coffee was gone by that time, so I commiserated and she returned to her powerless house empty-handed.
You don’t really understand just how much we rely upon electricity. Bill was forced to read the junk notices we had put into our recycling bin the night before for entertainment since he reads all his news from the internet on his iPad. I kept promising things I couldn’t actually produce. How about a piece of toast with peanut butter, I asked. Except then I realized my toaster won’t work. Maybe I could drive over and get some bagels for breakfast, I said. Except then I remembered that our garage door is electric.
Actually, Bill was able to release some sort of lever or other and get our garage door to open manually, which was good because he had someplace he had to be at 8 o’clock. Pa Ingalls would have just taken the donkey cart. Even though I had no place to go, it made me feel better. At least I could go get some toilet paper if necessary. One always feels the need to buy toilet paper in an emergency. That’s why it’s the first thing to go when blizzard-shopping.
The electricity finally popped back on around 9:15. The first thing I did was to preheat my oven once again and bake some crumb muffins. They were even better for having to wait. And I again appreciated my 21st century conveniences.
Crumb Cake Muffins
1-1/2 c. flour
½ c. brown sugar
2 t. baking powder
1 t. cinnamon
¼ t. salt
¾ c. milk
1/3 c. canola oil
1/3 c. granulated sugar
1 t. cinnamon
¼ t. salt
½ c. butter, melted
1-1/2 c. flour
Preheat oven to 375 degrees. Line a 12-cup muffin tin with liners, or spray with cooking spray.
Make crumb topping: Combine sugar, cinnamon, and salt. Slowly pour in melted butter and mix. Add flour and stir until moist. Spread on plate or parchment paper to dry.
In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl or measuring cup, mix milk, canola oil, and egg. Pour wet mixture over dry ingredients and stir until moist.
Fill muffin tins and top with crumb topping. Bake for 15 – 17 minutes, or until toothpick inserted comes out clean.