Another muffin, but not from Tobies, today. This is an almond-poppyseed muffin from Byerly’s — it was a tough choice, because everything in the case looked amazing. I finally chose this one because it looked like the top would be perfectly crunchy (it was — I heated it up a little in the toaster oven), but mostly because I was starting to feel weird about looking for so long and had to choose something. But honestly — pineapple upside down muffins? Raisin and honey bran? Banana chocolate chip? It was a difficult choice.
What’s funny is that I usually don’t even care for muffins. A lot of packaged or bakery-made ones have that peculiar, particular ‘muffin’ flavor. When Rob was cutting out sugar/wheat for a while, he’d bring me back a muffin from Perkin’s (having gotten it as a side to his omelette), and I’d throw away the stalk and eat only the top. They’re just kind of ‘meh’. To be honest, the Byerly’s one was delicious but also a little bit like that — sort of cake-y in a sweet, bland way. So Tobies still wins the bake-off.
I think I might have to bring this bakery-sweets-buying streak to and end by baking something myself. Rob’s got a little over a week left before he goes back to the UK for a while, and the only baking I’ve done recently has been all those cookies for Christmas gifts. Not that I’m saying there’s been a lack of sweets, obviously, but if I’m going to make a cake, best to do so while there’s somebody else to eat some of it!