Last month, we had the blizzard that wasn’t.

Two days before, I made a big, fat chicken with stuffing and gravy so that I would have enough food for myself and my neighbors for two days. Yesterday afternoon, I got a few last things, although none included milk, bread or toilet paper. That evening, after a meeting that lasted over three hours, I stopped once more to buy a bag of Halos, grape tomatoes and celery, to make chicken salad with leftover chicken in case the blizzard lasted three days.

Now, bear in mind that I could feed all my neighbors in u-square in my condo complex with just what is in my pantry and the refrigerator in my kitchen, and, if I added the freezer in my garage, I could feed most of the people in my entire complex. But, sure, I wanted Halos, grape tomatoes and celery, as I explained to the same cashier who took care of me that afternoon and asked, “Needed a few more things?”

So, it was the blizzard it wasn’t. For brunch, I made an omelet with the grape tomatoes, chopped onion, chopped garlic and a toasted bialy. For dinner I will have some of the chicken with the stuffing and the gravy and green beans. Since I won’t go out tonight, I may begin binging on “Madam Secretary,” which my daughter says is better than “West Wing.” Tomorrow morning at breakfast I will have a Morning Glory Muffin, which I made this morning. I had saved this recipe from the New York Times at some point but didn’t write down when it was published, because clearing clutter is another thing you do when expecting a blizzard.

Morning Glory Muffins

From the New York Times, written by Samantha Seneviratne

Yield: 12 muffins

1 cup all-purpose flour

Three-quarter cup whole-wheat flour

1 and one-half teaspoons ground cinnamon

1 teaspoon baking powder

One-half teaspoon baking soda

One-half teaspoon salt

Three-quarter cup whole milk (2-percent is fine)

Three-quarter cup packed dark-brown sugar (light-brown is fine)

2 large eggs

Three-quarter cup grated carrots

One-half cup shredded apple

One-half cup unsweetened toasted coconut (I used sweetened coconut)

Three-quarter cup finely chopped walnuts, toasted

Three-quarter cup raisins

One-half cup coconut oil (all I had was canola oil; it was fine)

Heat oven to 350 degrees and line a 12-cup standard muffin tin with paper liners.

I a medium bowl, whisk together both flours, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, brown sugar and eggs until smooth. Stir in carrots, apple, coconut, one-half of the walnuts and one-half cup of raisins. Stir in the oil.

With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide batter into prepared cups. Sprinkle remaining walnuts and raisins evenly over the tops of the muffin.

Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer muffins in the pan to a rack to cool for five minutes. Remove muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.