Muffins are very, very cool things. Sure, they don’t have the current caché (i.e. hype) of cupcakes, but you can eat them for breakfast without falling into a sugar coma. Muffins are also how I got to know Kimberly Boyce, as I wrote a story about her whole grain muffin experiments now that she’s home baking with her 2 little daughters instead of baking with Sherry Yard and Nancy Silverton (Spago, Campanile). Here’s the link to the story I wrote about her. And now we’re writing a whole grain baking book, which we also owe to those muffins.
These are Kim’s about-to-go-into-the-oven carrot struesel muffins, portioned out every other cup on purpose so that the lovely domes don’t run into each other when they bake. Yeah, yeah, no recipe with this post. It’s a secret. Buy the book when it comes out next year!
If you enjoyed this post, make sure you subscribe to my RSS feed!
{ 5 comments… read them below or add one }
did you take that picture? There’s something wonderful about it — dashing muffin making.
my picture; kim’s muffin tin. the girls used to put buttons in muffin tins, which would be a pretty cool picture too.
you are an awesome food-paparazzo!
I loved that story, and made her sweet potato date muffins for my book club. Will have to watch for her book.
I’ll post book updates every so often–maybe even run some recipes as we get close to the pub date.