My friend Jen is a classically trained baker and someone I turn to when looking for a little sweet inspiration. After various stints as a Pastry Chef in esteemed New York City kitchens such as Mario Batali’s Esca and the Upper East Side mainstay, Orsay, she now heads the pastry department at Citibank’s Executive Dining program.
When the temperature drops, there’s nothing more heartwarming than curling up with a piping hot alcoholic beverage.
Mulled wine is a winter tradition that has stood the test of time. In fact, it’s so beloved it now has its own national holiday. No surprises here. Take one whiff of cinnamon, spice and all that’s nice and instantly evoke the best that winter has to offer. But why stop at wine? Mulling spices are our favorite addition to otherwise boring baked goods.
Want to spice up your winter morning routine? Treat yourself to our butter-free Mulled Spice Muffins.
While those vibrant summer peaches, plums and berries are still in full swing, I decided it was prime time to share this recipe. I’ve made these muffins several times this summer and always to rave reviews. The recipe was adapted from one I found on the blog, A Pretty Life In The Suburbs, except I decided to make them gluten free with less sugar and more fresh fruit. I mostly love this recipe because it’s made better with whatever seasonal fruit you can find at your local farmer’s market or produce store. And, can be a healthy, sweet satisfier for breakfast or dessert.