It’s a sad comment on how often I (don’t) bake that when I go into the kitchen and start getting out bowls and baking pans the cats show up to be fed. I mean … why else would I be coming into the kitchen at this odd hour, right? Sad, indeed.
However, much to their surprise, it was to bake something … muffins, in fact. I had pulled a page out of Parade Magazine’s monthly dash insert, (which is all about food), because it had a basic muffin recipe and a bunch of variations. Yes, it’s true – I am suckered in even by pictures of food. Figured I’d try them. By the way, the recipes featured in dash all come from bon appetit, Gourmet and epicurious.
What I liked about them was the low amount of sugar in the batch – only 1/4 cup – and they recommended canola oil, of which I have organic onhand. Made-from-scratch muffins really are incredibly easy to make and these were no exception. I decided to go simple and top them with a mix of cinnamon and the neat sanding sugar I’ve been waiting to use. You can see it best in the batter photo.
How did they come out? Beautiful, of course, but oddly enough, they could have done with a wee bit more sweetness. Want to try them? Find the recipe here with a link to the variations.
Still A Dreamer 