Still Feeling Peckish

It was supposed to be a day of meetings. I had overfilled my calendar from 9 am onwards…all the way to 10 pm! Actually it wasn’t completely full in my book because most days I start work about 7.30 or 8 am and so I had a good hour before starting all my meetings.

So what do you do with a teeny pocket of time? I hadn’t baked for a while and so this was a pretty little window for a muffin bake – the muffins would fuel me through the day and would be great for the various meetings…who doesn’t like a sweet muffin alongside hot coffee?

There are a couple of staples that always sit in my pantry: almond flour, eggs, sugar substitute…plus a giant container of coconut oil since my last accidental purchase from iHerb (which may be why I’ve been baking with lots of coconut oil of late!!!). I was vacillating between making lemon blueberry muffins and lemon poppyseed muffins…and realised the blueberries had been forgotten and were half shriveled and had grown a layer of funky stuff. Ewww. So poppyseeds were the better choice. I had some poppyseeds that were sitting a long time in my cupboard (random people give me spices and ingredients from their travels). It’s amazing how pretty poppies are – I wonder who was the first person who figured out the medicinal properties in the seeds.

This recipe is what I would call a “base” recipe where you can throw in anything into the muffin – in this case poppyseeds but in other cases blueberries and cranberries would be great too.

Kid#2 felt that the muffins were a little too lemony but it was ok for me – if you are making your own you may want to try 2 tbsp lemon juice instead of the whole lemon if you don’t like tart sweets.