There's nothing better than sleeping in late on a rare morning, and then heading down to the kitchen to bake up a batch of muffins that you can eat straight out of the oven; snuggled on the couch with your cup of coffee.
That's what I did today - trying to stretch out the quiet contentment of the sunny morning before my toddlers' friend arrived for a play date. I had figured these muffins would be a perfect snack for the kids and so I sprinkled them with chocolate-covered sunflower seeds for toddler-appeal. It worked as far attracting their attention was concerned, but unfortunately I found both kids making a mountain out of crumbs a few minutes after they sat down to eat these muffins.. ! I guess you just can't win them all.
But that is not to say that these muffins aren't good - they are moist and have just a subtle hint of spiciness and mild sugary sweetness with an agreeable blend of textures ranging from the soft chewiness of the raisins and pecans to the pleasing crunch from the sunflower seeds. I liked that these muffins were delicately spiced, tender and not too sweet - perfect with cup of coffee. And so much healthier than our previous bakes!
Thank you for choosing this recipe this week Elizabeth!
For a gluten-free version of this dessert, please visit Elizabeth's blog Gluten-Free Baking 101. For the original recipe, visit Chaya's blog at My Sweet and Savory or Page 13 of Baking from my home to yours by Dorie Greenspan.
To check out the other BWD bakers, visit the blogroll here. Our next challenge is 'My Favorite Pecan Pie' picked by Tina of My Domestic Bliss. If you'd like to join our baking challenge, please drop me an email at needfulthings at ymail dot com. We'd love to have you bake along with us!