Some years back, I discovered a chocolate “cake in a cup” recipe online to make a one-serving (or two, if you have a friend handy) instant cake in the microwave. Chocolate cake in a cup (I use a variation on this recipe and add chocolate/peanut butter “frosting”) was SOOO good, that for the longest time I could see no reason to pursue any other cake-in-a-cup flavor. After all, when chocolate cake is constantly, instantly, available, why would I ever eat any other flavor of cake?
But recently, I was again lamenting the local unavailability of lemon poppyseed muffins. In days of olde, I lived near a grocery store that made delicious, lemony, poppyseed muffins, Continue reading