These muffins have to be the biggest pain in the butt of all time. Making them requires getting out the food processor and the standing mixer, toasting six kinds of grains and seeds in the oven, mixing, and baking. But dang…surprisingly, they’re worth it.
They’re called Birdseed Muffins, and I got the recipe from Nancy Silverton’s Pastries from the La Brea Bakery. The crumb is fluffy and tender, all the seeds and grains make it happily crunchy, they’re not too sweet (and even good for you!), and are phenomenal with a little ginger spread. My favorite thing about them is that they aren’t flavored with spices or extracts or anything like that — rather, the addictive, nutty flavors of toasted poppy, sesame, sunflower, millet, flax, wheat, and oats are the stars of the show. They rock, and the recipe is right here.
Chris came for our first home prenatal today, along with Wendy, my friend and doula. We had a grand old time, and are now the proud (albeit temporary) possessors of one highly sophisticated piece of birthing equipment:
Two words: boo yeah.
The pool! I’m so excited!
Yay! We get our pool next week!