(That’s Oh My, Gluten-Free Muffins for everyone who’s not in my head)
We hosted a brunch last week in our little Brooklyn apartment last weekend. In case you didn’t know, brunch is my favorite meal. If you look back through my recipes I’ll bet you’ll find that 90% are brunch related.
Why do I love brunch so much? Because you can have anything you want and it’s all perfectly acceptable brunch fare. Sweet, savory, raw, paleo, and vegan dishes all happily co-habitate the table and everyone gets the taste combinations they desire.
Plus, it’s the only meal where drinking alcohol before noon is totally acceptable.
So last weekend I declared that I would bake. Then I forgot to look up a new recipe to test out. I got to the cupboard at 10am on Sunday morning and decided to wing it. I discovered some bits and pieces of dried fruits that were too small for a fruit cake, but once combined became the perfect amount for a dozen muffins.
Sometimes forgetfulness is the mother of tasty invention, and this is a great example of a lemon situation turning into delicious lemonade.
Except it was muffins.
Yield: 10-12 muffins
½ cup dried fruit (mind was a combo of candied ginger, Medjool dates and dried cherries)