Muffins are the perfect thing to make when you’re feeling like baking. You just can’t go wrong with muffins. A batch makes more than you can eat in one sitting, so there are always extras to grab for a quick snack, or for breakfast as you’re running out the door, late for work with lipstick on your teeth and mismatched socks. And if you don’t have enough muffin-grabbing emergencies planned for the coming week, they’re perfect for freezing and thawing when your next muffin craving strikes. Plus, they’re fabulous for company. People stopping by at a between meals hour? Serve muffins! Who can say no to a muffin?
My latest vegan muffin beauties are the Lemon Poppy Seed Muffins (page 159) from Vegan Brunch . Lemon poppy seed is a classic combination in the baked good world, and these fluffy baked treats are exactly what you’d expect them to be: sweet and lightly lemon with a perfect seedy crunch. I planned to make the Pumpkin Bran Muffins (page 167) for freezer stashing, but as I mentioned yesterday morning, my meal plan was overridden by family adventures. I’ll definitely have to find time to make them though, because I have a pie pumpkin just waiting to be muffin-ified!
What’s your current favorite grab-on-the-go snack?