It seems I may be on a muffin kick.
But I’m totally ok with that, because I can make them super healthy, tasty, and kid approved! Win-win-WIN!
My blue-eyed, reliable taste tester…
When I stumbled upon the idea of making green muffins, I was almost giddy. My kids (as are most kids, ammiright?) are usually turned off by the green color of food. It’s like they were born with this innate aversion to anything green…or healthy. But over the years, I’ve either learned to hide the green, or present it in a fun and (hopefully) kid-friendly way.
I have never liked “lemon flavor” breads or baked goods. Lemon Merengue, sure. But cookies and other “cakes” that are supposed to taste like lemon? Blech. So you can imagine my surprise and internal anger, when, during the cake-cutting-and-smashing-into-eachothers-mouth at my wedding, resulted in me tasting lemon flavoring in the cake! The cake was gorgeous, and was supposed to alternate layers of chocolate cake, white cake, chocolate cake, white cake. Now the chocolate portion was delish, but somewhere along the line, someone missed the memo of NO LEMON, and added lemon ALL UP IN THAT BEAST of what was supposed to be plain ol’ “white cake”. Needless to say, we did not save and eat the top layer of our cake on our 1 year anniversary.