Yes, I’m being mean – tempting those of you on a diet of cleanses, salads and carrot sticks.  Just tuck this recipe away until after January, because gluten-free and grain-free or not, these are pretty damn good – so says The Professor.

It’s a well known fact that his mother’s side of the family has a thing for breakfast pastries: honeybuns, bear claws, doughnuts, coffeecake, scones, pop tarts, pie, muffins – whatever baked good is in the house when the sun rises in the East, works perfectly fine, thank-you-very-much.

If I were to bake a loaf of banana bread (which I have done on occasion), I’d be embarassed to say how long it would last in this house; baking single-serving muffins – and then freezing them – gives us at least a running chance that they’ll last almost a week. Almost.

‘I’m making the loaf pretty’,’as he picks away at the edges, ‘it ‘doesn’t count as a serving’, as he thinly slices a piece and slathers it with butter, ‘I’m just eating the crumbs’, I’m taking one for the team and saving you from eating it.’

I love they way his blue eyes twinkle, his dimples are ‘dimp-lier’ and the laugh lines around his eyes are more pronounced when he smiles and he’s charming me to get his way.


Yes, muffins are the safest choice in this house.

One Comment

  1. It looks as if the professor and I have something in common. I’m the queen of nibbling on quick breads, scones, cake, muffins.. until they are gone, gone, gone!

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