When we last left off, I was at the tail end of my third year of medical school. It’s amazing how a switch seems to activate at the transition from third year to the fourth and final year of medical school. A switch that is triggered by the realization of how much has changed. Where confusion once resided about where to go, how to get things done, I now find familiarity. I know the shortcuts through the hospital’s twists and turns. I know where to find free food. Where nerves once were of how to present complex pieces from a patient’s history, I now find a welcome challenge in refining that story.
I’m one week away from starting my sub-internship in pediatrics. A sub-internship is like a trial run for residency when for the first time, I’ll have the responsibility of fully being someone’s doctor. Having just gotten my schedule where “short” days are 10-hours and “long” days are 12-hours, 6 days a week, I’m bracing myself for a whirlwind. A whirlwind where time may be finite but energy is indefinite. A whirlwind where I can learn to harness energy from the fulfilling moments of each day to come home good tired and well-nourished.
So while the days are long and the years are short, here’s a recipe to get me going.
Blueberry Morning Muffins
Makes 11 muffins
- 1 cup (112 g) almond flour
- 1 cup (120 g) all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/2 cup + 2 tbsp milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1/4 cup dried blueberries
- 1/4 cup sliced almonds
- Preheat oven to 350F.
- In a large mixing bowl, combine almond flour, all-purpose flour, cinnamon, baking soda, and salt.
- In a medium mixing bowl, combine eggs, milk, maple syrup, and vegetable oil. Pour this wet mixture into the flour mixture and stir till just combined.
- Divide the batter evenly into 11 lined cupcake wells. Top with dried blueberries and sliced almonds. Bake for 20 minutes or till a toothpick comes out cleanly.