We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut.
Thus, when I come upon a new muffin recipe — or in this case, when my son is told to pick a recipe for us to make from a new book, and he predictably chooses the thing that most resembles cake — I immediately assess the list of ingredients and label them accordingly:
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