As if I weren't busy enough with the craziness that is the end-of-the-semester, I baked 7 dozen muffins in the past two weeks for various potlucks and appreciation gifts to friends, teachers, colleagues, and housemates. Once upon a time, I baked with more frequency. Like every weekend. This was when I lived in Portland, OR and my life was, in many ways, simpler. And the moody, grey winters long.
Recently the spring/summer weather in SF has been reminiscent of my Pacific NW winters past. In other words, conducive for warming up the kitchen, belly, and spirit with oven-baked goodness. It was nice to flex my baking muscles again. Reviews were overwhelmingly positive. I made pumpkin spice muffins, lemon olive oil muffins, and sweet potato muffins from recipes I found online. All vegan. I always play with the recipes a bit, reducing the sugar and substituting half the oil with apple sauce to make my treats healthier without sacrificing taste, texture, or moistness. They were not too sweet; just right.
I love baking, sharing, and, of course, eating and photographing the deliciousness that I make. Ironically, I didn't photograph as much as I would have liked. Given my time constraints, I was usually whipping up batches in the latter part of the day. I prefer to exploit natural lighting to get the best food photos, so with the waning daylight, I only got a few snaps of just the sweet potato muffins. I guess I'll have to make more of the pumpkin spice and lemon olive oil muffins to photograph...! The summers in SF are perfect for baking anyways.