A bird which eats berries can be caught, but not a bird that eats wood.
The muffin or the muffin cup, which came first? For this particular post the answer is the muffin cup. I found adorable "Spring Cupcake Papers" at a local kitchen shop and became insistently inspired to bake sweet treats. My moment of inspiration led to a longer period of contemplation when I had to choose between making cupcakes or muffins and what flavor. Ultimately I decided to riff upon a recent success story: Rose-Scented Raspberry Teacake.
I particularly like this batter because it works equally well when made in a traditional preparation with all-purpose flour or when the ingredients are exchanged to create a gluten-free recipe. The almond flour adds weight to the batter and thwarts a high, puffed dome. Make no mistake though, these cake-style muffins are moist and delicious and are perfectly happy on the breakfast table, tucked into a lunch box, or enjoyed with afternoon tea. Try them and I think you'll agree.
|My daughter Maddie captures me sprinkling on the streusel.|
Very Moist Blueberry Cake Muffins (Gluten-Free and Traditional)