If I could capture the smell of these muffins, I would turn it into a perfume called Essence du Petit Dejeuner and sell it for $50 a bottle. And I don’t mean it like that gimmicky pizza or bacon perfume – I would legitimately wear this as my signature scent.
Apparently 2013 is the year I eat my words – quite literally. Despite my self-proclaimed love for gluten, this was the year I got really good at and started to really appreciate gluten-free baking. And despite my borderline-unhealthy obsession with butter and eggs (okay, there’s nothing borderline about it), I’m starting to really fall in love with vegan baking, thanks to these muffins.
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.
What muffin would be appropriate for Thanksgiving week? Nothing less than a Turducken inspired one, of course! If you haven’t heard, the turducken has become a new Thanksgiving showstopper – it’s a chicken stuffed into a duck stuffed into a turkey.
For my muffins, I went the sweet route and chose cranberry, orange, and chocolate for my three layers of flavor. Cranberry is the inner most flavor because it’s tangy and sour, then comes chocolate, and finally, a refreshing citrus note with orange.
Ohhhh boy, these muffins. Such a great flavor combination – the brightness from the citrus and the rich saltiness of the pistachios. My abuse of the word “light” is ridiculous at this point, but these muffins really are insanely light and tender. The topping is really the star with these muffins. You might think you’ve made too much, but be generous and pile it on – you won’t regret it.