I made these muffins a long time ago. So long ago, it happened while I was pregnant. Which is a long time ago, since my kiddo is now cruising (though unsteadily and slowly) along the furniture.
|What's out there, mom?|
Anyway, I made these to take with us on our trip to Cape Cod last summer. They're everything that a great muffin should be, moist and rich, with a nutty crunch from the pecans. They'd be perfect with some french vanilla coffee for a tasty weekend morning, sitting outside before the heat hits, sharing the first hours of the day with those you love. The recipe is from Tate's Bake Shop, and like everything Kathleen King makes, they're perfect.