Hi, Culinary Couture readers! Thanks so much to you guys and Meriem for having me here today to share some one of my favorite recent addictions, er, treats. My name is Nora and I write the blog A Clean Bake. Since Meriem is focusing on other things this month, I am thrilled and honored to step in for her, especially today of all days. Why today? I hope she doesn't mind me sharing this but today is Meriem's birthday! Let's pause for a group "Happy Birthday Meriem!" Ready? 1...2...3 HAPPY BIRTHDAY MERIEM!
Um, well, I am going to trust that you said it with me, because otherwise thaaaaaat's embarrassing.
So, let's talk about these muffins instead! My "claim to fame" (or at least that's what I tell myself) is creating better-for-you versions of your favorite sweets and treats that don't taste "healthy". You know all of those recipes that are called things like "skinny"? That's not what these are. Things that are low-cal are usually full of chemicals and empty calories. I cook with real, healthy, whole, unprocessed foods and I make them taste great! No cardboard cookies and styrofoam cakes here, friends.
These muffins are a perfect example. I make a point to force, ahem enlist, taste testers who are used to conventional sweets, and if they don't have a reaction like "I can't believe this is grain-free! Are you sure??" then it's not ready. Let's just say I blinked and all of these muffins were gone...and I didn't get a single one.
So, now that I have done my dog and pony show, I'll bet you must be wondering what the heck could be left to make a sweet, rich, moist and festive cupcake worthy of a birthday breakfast for a cake connoisseur like Meriem. Sure, these could be frosted and passed off as cupcakes, but in the presence of such a master like her, I would never in a million years even try to compare. So, muffins it is. Also, sprinkles for breakfast are part of a complete breakfast. (Cereal is so five minutes ago).