How to protein-up your holiday muffins. Hint: don’t add powdered crickets

Enlarge / The whey and cricket definitely stand out. (credit: Beth Mole)

If I could, I’d eat baked goods for every meal. And if there’s one time of year to try to get away with this, it’s the holidays. Festively seasoned cakes, breads, pastries, and cookies abound. That said, there’s one baked good that usually doesn’t make the cut: muffins. In fact, I kind of loathe muffins.

But, it is the holidays—‘tis the season to be jolly and all. I felt like I should give muffins another shot. So, I set out to try to make them suck less. I was generally successful, I think. Though, thanks to my lovely editor, Eric Bangeman, the journey to redeem muffins involved eating powdered insects. He meant well (at least I hope he did), but it was definitely a step backwards for the baked goods.

First, my beef with muffins: basically, they have so much potential to be great but generally fail miserably. They’re easy to make, can be packed with pretty much any flavoring or ingredients imaginable, and have the potential to be delicious. Better yet, they’re portable and easy to eat—perfect for breakfast. They fit right in the palm of your hand so you can mindlessly shove one toward your face while running to work or plopping at your desk. They also look like they should be good for you in some way. They could be the perfect breakfast baked good.

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