Peach cobbler in muffin form? Say no more.
I’m going to spend a little time talking about a subject that’s related to my profession, and is close to my heart. I read an article recently on how the pandemic is inadvertently hurting women’s careers and the progression we’ve made in the workplace. And I think we need to talk about it more.
It's no secret that mothers (sadly), still carry most of the burden of childcare and domestic work in most families. The pandemic, and resulting economic crisis have destroyed women’s jobs disproportionately more than men’s. Why? Because the sectors where women are overrepresented are being hit the hardest - like hospitality, food, and retail industries.
To add to this, it's no surprise that hiring is down everywhere, but millennial women are getting disproportionately hit. Millennial men are taking over a larger share of the remaining jobs during the coronavirus pandemic. This could be because millennial women are taking over more family responsibilities during this crisis (as I mentioned above), which results in a reduced likelihood that they're actively applying to jobs. Furthermore, women have a tendency to only apply for jobs where they are 100% qualified, and often over-qualified.
About 75% of the world’s unpaid labor (like housework and childcare) is done by women. Which means that in a global pandemic that has forced schools to close, leaving children under the care and supervision of their parents, women face a disproportionate share of the burden. What's more - is many women are choosing NOT to go back to work as things open up.
Another factor is the wage gap - and yes, we have one in Canada. Statistics Canada has long documented the wage gap in Canada. According to its 2018 data women, on average, earn 87 cents for every dollar earned by men. When in a heterosexual partnership, where the man makes more, and one parent needs to care for the children because schools are still closed, it makes sense for the higher earner to continue to work - but this has consequences for women's careers.
What can employers do? Well, for years now, there has been the promise of flexible work - and many have been asking for this. But remote work in the world of a pandemic means that women also have additional burdens.
Employers need to try their best to be flexible and understanding; offer the option to work different hours, or reduced work weeks. Some companies like Google, are offering extended paid leave for parents. The shift in responsibilities has a risk of becoming permanent and women may find it harder to re-enter the workforce if they decide to. The consequences are not just immediate, but affect our future as well.
I truly applaud all the women who are balancing their childcare and work responsibilities, I can only imagine how difficult it can be.
Okay - and now onto something a little more upbeat... While it is back to school season, it also means that it's FALL - which means that it's time for my favorite season!
What could be a more perfect beginning to a summer/early fall day than a PEACH STREUSEL MUFFIN?? If you’re crazy about peaches, I have good news for you.
A pet peeve of mine is biting into a “loaded” muffin only to discover that there’s, like, two blueberries or two chocolate chips. What gives? Well, there is no shortage of peaches in these muffins. Every single bite of full of them. I pinky promise.
This is quite versatile- You can use fresh or frozen peaches. So, you can easily make these peach streusel muffins year-round. That’s a win!
These are super fluffy but the topping is rich - They’re basically light as cupcakes - but shhhhh - they’re for breakfast, so we’ll still call them muffins.
PEACH STREUSEL MUFFINS
Serves 6
INGREDIENTS
Crumb Topping
1/6 cup packed light or dark brown sugar
1 tsp ground cinnamon
1/8 cup coconut oil, melted
1/3 cup all-purpose flour
Muffins
1 cup all-purpose flour
6 Tbsp sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 egg
1/2 cup non-dairy yogurt
2 Tbsp coconut oil
3 Tbsp non-dairy milk
2 peaches, sliced
INSTRUCTIONS
Preheat the oven to 425°F.
Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted coconut oil. Using a rubber spatula, stir in the flour. It will be thick and crumbly. Set aside.
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda.
In another bowl, combine the egg, yogurt, oil and milk.
Stir into dry ingredients just until moistened. Fold in peaches.
Fill greased or paper-lined muffin cups.
Top with crumb topping.
Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Serve and enjoy!
NOTES
Double the recipe if you wish!
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