Babka muffins — have you heard of ’em? I hadn’t!
They’re one of the many new tasty recipes I’ve been exposed to while at school.
Unlike “regular” muffins (the kind that Liz says are for “people who don’t have the nads to eat cake for breakfast”) these Babka buddies are leavened only slightly with baking powder and mostly with yeast.
That said, they’re still soft and cakey enough for you people would rather eat actual cake for breakfast. Ha!
Oh, but truly awesome thing about Babka muffins is that they’re seriously customizable, as-you-like-’em type muffins.
Do you wanna fill them with brown sugar, ginger, and diced apple? Do it!
How about melted butter with vanilla sugar and toasted almond slices? Ah-ye-ah.
Pumpkin puree with sweet cinnamon chips? That’s my Babka style!
Also (and this totally slipped my mind til now — I’ve been so busy lately!), the lovely Juanita recently nominated me for the “Versatile Blogger Award” — but, as flattered as I am, I just can’t fill the criteria to accept!