Sometimes written words just seem to get in the way, you know? Or maybe that’s just me suffering from a bout of writer’s block…
As you guys can probably tell by now, I am a huge advocate of muffin making. I bake them often, and many times I like to feature them here on the blog. This is because, in my eyes, muffins may be the world’s most perfect food.
They are simple to prepare, they taste kinda like cake, and there are endless variations to be thought up. I could probably make muffins every single day and never repeat a flavor combo even once… at least for a year or so. And I’d relish every single minute of it. ♥
You know what else I love about muffins? My picky two year old will eat them for breakfast. She has a hard time agreeing to putting anything in her mouth that’s not a “leaf” (kale salads, raw spinach, etc.) or a cookie. Yet, every single muffin I’ve ever fed her has been happily gobbled up–mostly by her, sometimes by the dog. She’s also into sharing.
When I make muffins these days, I like to jam them full of mix-ins to balance out all those leaves. ;) These are typical blueberry muffins with a few extras–buckwheat, zucchini, and banana–added in for good measure.
I’ve been on a major muffin kick lately; during the warmer months I truly appreciate having portable and easy snacks around. Makes life just a wee bit easier. I’ve also been raiding my pantry trying to use up some of the goodies I’ve had tucked away, and today I found a can of pineapples and a ton of walnuts. Perfect for muffin makin’!
These guys are moist, spongy, and laced with the tropical tang of pineapples and the earthy crunch of walnuts.
I am absolutely infatuated with lemons. I mean, what’s not to love? They have the fresh fragrance of a warm summer day, and their daisy yellow hue can make just about anyone smile. Not to mention, lemons pretty much get along with any flavor. Well, almost; I guess they don’t really mesh too well with chocolate. But since chocolate is another one of my flames, I’d prefer to keep a nice distance between the two. Lest I cause any jealousy and lose affection for either (the horror!).
But back to lemons…. aren’t they just the dreamiest?
These waffles combine the crisp flavor of lemons with the fun crunch of poppyseeds… a timeless pair that never ceases to amaze me. Oh dear lemons, is there anything you guys can’t do?
Have you ever tasted a lavender scone?
One of the fondest food memories from my childhood was my first encounter with this fragrant breakfast treat. My mother had brought a box home from work one day–a client of hers had made them for her as a gift. Luckily, she shared them with me. I had never experienced anything like them before and will never forget their wonderfully unique flavor.
I’ve yet to see any lavender scones in the bakeshops around my hometown–especially vegan and gluten free versions. Sigh.
To enjoy such a scone, I must make it myself. But, please don’t get me wrong; I am not complaining. Baking these things in my own oven is pretty much the best type of aroma-therapy a girl can ask for. ♥