Grocery shopping has turned into my most dreaded weekly chore.

Pre-child it was my favorite type of shopping (I loathe clothes shopping more than anything!!!).  I could browse the isles leisurely, read ingredients, and just take my time mentally planning out meals for the week.

Not so much anymore.

Grocery shopping now means mentally prepping for the public to see my child have an emotional breakdown, right around isle #1.  Followed by me running through the store with half of her hanging out of the cart while Im trying to grab a few essentials.  All while I’m pretending it’s not my kid.  Even though she’s in my cart, calling me mom.  I swear though, this is not my child.  I’ve even tried to bribe her with chocolate and ice cream.  She refuses.  See, clearly this is not my child.  Switched at birth?  Maybe.

Long story short… I need to go grocery shopping today.  I’m scared.  I need comfort.  Not a hug, I need muffins.  So I made some, at 5 am, while I was making my grocery list.

Assuming I don’t eat this entire batch before I go to the store, I’m really looking forward to eating some afterwards.



These muffins would be great with any type of very.  I just happened to have some strawberries that were about to cross the threshold to mushy moldy wonderland.  Blueberries, raspberries, even fresh cranberries would all be a great substitute for the strawberries.  Don’t skimp on the cream cheese filling though!  Ever since those pumpkin cream cheese muffins I made a couple weeks ago, I’ve been adding the filling to just about everything, it’s delicious! I may have even added a dollop to the top of these pancakes too.  yep, in fact, that happened.



Strawberry Cheesecake Muffins


  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 cup applesauce
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain unsweetened yogurt (I used 2% plain greek yogurt)
  • 2 cups fresh chopped strawberries (or any other berry you like)
  • Cream Cheese Filling


Preheat oven to 375 degrees.

In a large bowl sift flour, baking soda, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, applesauce, vanilla, egg, and yogurt.

Add the dry ingredients to the wet ingredients and stir.

Fold in strawberries (reserving about 1/2 cup).

Grease 24 muffin tins. Fill up each muffin tin half way, add about 1 tbsp of the cream cheese filling, then top it with more batter (almost to the top of the muffin tin). Sprinkle with a few remaining berry chunks and press down lightly.

Bake 20 to 25 minutes and allow to cool completely.


PS: the only people judging me on my parenting (i.e. bribery via chocolate and ice cream) are those who have never had a toddler.  Those who have, YOU KNOW what I’m talkin’ about.

PSS: I’ll post things like vegetables and salads again one day… I swear I will.  The good news is, at least I ate some vegetables yesterday.  Along with muffins, but, greenery entered my mouth.  Success.