i'd rather be baking

These muffins have been one of my favorite things to bake since college. My whole-wheat-loving Oregonian roommate (with whom I share many a chai-loving, vegetarian sensibility, despite my Southern roots) and I pretty much ate these things like it was our job. And if you know of any such jobs out there, please do let me know. It’s safe to say we’ll both drop our current career paths and get right on that.

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My friends and family know me to be a magazine junkie. If anyone knows of an appropriate twelve-step program, well, I don’t want to hear about it. I subscribe to several fitness magazines because they keep me motivated to exercise and, as a bonus, often have some great and more figure-friendly recipes. Athletes have to eat, too.

I pulled this recipe out of the July issue of Shape a few days ago and while I loved the idea of a low-cal blueberry muffin, I didn’t have any blueberries. That’s okay. I like blackberries and peaches better anyhow.

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Usually I’m a cereal-and-yogurt kind of girl when it comes to breakfast, but on the weekends, that tends to go out the window. Sometimes it’s me in the kitchen and sometimes it’s Ryan, but at least once each weekend we like to do breakfast right. After all, it is the most important meal of the day.

This beauty started with a lot of stale bread. I started collecting the “bum ends” (as my boss refers to them) of our sandwich bread at work during an exceptionally busy week. We use this really great oatmeal applesauce sandwich bread, but sometimes the end pieces are too thin or misshapen to sell. So I like to take them home. Good bread is good bread, ugly or not.

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I really love this post from Joy the Baker. It’s all about using what you have. It’s about those days when you’re hungry for something sweet but too lazy to go to the store. This pretty much describes every day for me (including right now).

The results of thriftiness and a little ingenuity can be pretty great, and this is a perfect example. And it’s vegan. You’re welcome.

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I’m a big believer in moderation. Yes, I made coconut peach bourbon cupcakes, but let the record show, I only ate one. And then my thoughts turned to these babies, which are chock full of carrots and raisins and walnuts and all sorts of good things.

I wish I could take credit for the idea of this lovely creation, which is somewhere between a scone and a muffin, and completely good for you. It’s equally great paired with coffee for breakfast or solo for an afternoon snack. Truth be told, I’ve been munching on one all morning.

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