Some Savory Muffins
I've gotten increasingly frequent and urgent requests for my baking to take a more savory and healthy trajectory. And for the requester, that doesn't mean to just replace the flour with whole wheat flour and sugar with Splenda. Indeed, I also have in mind a couple of goals for the upcoming months: to get in shape for the Rachel Carson 1/2 challenge in June (yes, super-crazy), and to slim down a bit so I have room to gain a few pounds back on my eating-marathon when I visit the homeland in July. So expect in the next few months to see the repertoire here shift slightly away from cookies and cakes and more towards granola/energy bars and savory breads. As my baking is largely determined by personal cravings and social events (such as an upcoming bake sale this week and a departmental spring potluck in early April), however, you can predict that you will be able to see more of the usual yummy treats as well. For now, though, I bring you two savory muffins to kick start the div...