Last night I made a batch of Crazy for Carrot-Walnut muffins. They turned out to be incredibly beautiful and filled the coffee shop with their scent. I've been experimenting lately with taking out the fat in some of my muffins. Most of them are already reduced fat, but now I'm tweaking the recipes to see if I can remove even more. This is actually pretty exciting. I know that sounds weird, but without the fat, the benefits of what's in them increases even more. Our taste has been tainted from years and years of eating things that are dripping in fat. A muffin should contain goodness in taste and ingredients that doesn't need fat to pull this through. There are good fats and I always make sure that I use the best, but for people out there with a desire to really watch their fat content, I'm working on muffins that are delicious and without added fat.
Oh, this photo is from a Muffin Photo Session set up by a great local photographer named Reina McCuskey. Check out her site and her incredible photos at www.merematt.com. She's one of those photographers with the ability to know what you want when you don't even know what you want. Gorgeous work and a great woman.
But, I'd better get going. I have muffins to make.
Jerri
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