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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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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Ryan has a thing for blueberry muffins. You may recall the muffin extravaganza of 2009, which included quite possibly the world’s most perfect blueberry muffins. I wanted to make some for him, and I really should have stuck with the recipe I already knew and loved. But you know me, I can’t leave well enough alone.

My Google Reader is pretty much equally divided between ridiculous food and super healthy blogs, which is a pretty accurate representation of, well, me. The moral of the story is that we can’t all eat butter laden, crumb-topped morsels of deliciousness every morning. We have skinny jeans to wear and races to run. You understand.

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As a comforting reminder that some things clearly never change, despite nearly everything else in life turning upside down, I still find myself on the hunt for the perfect breakfast food. Said food must be healthy, providing the sort of nutritional punch you need to get the day off on the right foot; portable, namely suitable for on-the-go munching; and delicious, preferably on the sweet side.

I’ve taken to searching the good ol’ RSS reader for inspiration because, obviously, there are some brilliant folks on the interwebs. I found this recipe via Meghann and it seemed to be perfect: chock full of vegetables (of all things), less sugar and fat than the usual muffin, and the list goes on.

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