To wrap up healthy muffin month, I picked a savory one that’s packed with spinach and sun-dried tomatoes. Ugh, they’re so good for you it’s disgusting. They actually are really good for you, with a whopping 10 ounces of spinach in these.
On a semi-related note: spinach always makes me think of that one episode of Arthur (oh my god, the entire episode is available on Youtube) where D.W. was convinced that spinach was gross but then she ate a spinach pie without realizing it had spinach with it and then realized it was actually delicious. God, D.W. was such a square.
But I digress. These muffins are full of spinach-y goodness and D.W. would totally love them.
I’m kind of over peanut butter. That’s right, I said it. Yes, it’s delicious, but I think I’m going to give it a rest for now and explore all the other options for nut butters – specifically walnuts.
Of all the nuts, I feel like walnuts kind of get shafted. Almonds are great for snacking, peanuts are for peanut butter, pecans are kind of fancy, and walnuts are kind of the middle child that everyone forgets about. They’re delicious and healthy in their own right, but I feel like they get overshadowed by all the other types of nuts out there.
Don’t worry, walnuts. I love you. I love you so much I’ll toast you in the oven and grind you up into a paste. If that’s not love, I don’t know what is. It’s funny how quickly sentiments can descend into serial killer territory.
So this weekend, I was hit with an intense desire for warm weather, the kind of gorgeous weather where you can frolic through fields of lavender and pretend you’re Julie Andrews. But it’s still January and pretty gross out, so I made these lavender caramels, which are pretty much the next best thing.
I swear I could hear a chorus of nuns singing when I ate one of these. But those might’ve just been my taste buds.
In retrospect, the color scheme of these avocado cranberry muffins would have suited December much better, but it’s too late (to apologiiiiizeeeee).
These muffins mark my continued (sort of half-failed) attempts at gluten-free baking. They’re delicious, but they just don’t look like regular muffins, which is a mystery I am determined to solve.
The first muffin of 2013! It’s a healthy one, of course, because January is the month of eating right, to make up for post-holiday decadence and to preempt the fast-approaching Valentine’s binge.
These muffins are light and fluffy and the perfect way to start off a year of healthy eating. Who cares if you fall off the bandwagon around February and never get back on? What matters is that you tried.