Apple-cinnamon muffins, with dilemma attached.

I’m an avid reader of Women’s Health – at least, the online version. Maybe it’s the daily giveaways that hook me, I don’t know. But sometimes, the magazine also has some tasty-looking recipes.

Now, I’m a skeptic. I’ll admit that. Any magazine with ‘health’ in the title has recipes that I associate with hippies and weight-lifting fanatics : tofu, soy milk, heaps of flax and oat bran and wheat germ, protein powder, etc. So I’m skeptical of trying anything. But I saw the recipes for healthy muffins, including this one for apple-cinnamon oat-bran muffins, and thought, ‘hey, why not?’ I’m trying to make better choices regarding what I eat, and I do better to eat breakfast every morning when I have something already fixed. Plus, I fondly remember a version of oat muffins I made early in high school. They were dark, moist, toothsome, cinnamon-y little treats and I loved them – but I don’t remember where I got the recipe from, and I can’t find it now. In the back of my head, I was hoping these would come out vaguely similar.

I’m sure you’ve figured out, by now, that my hopes and dreams didn’t exactly come true.

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Raspberry-white chocolate muffins.

Raspberries from Publix, flash frozen at the peak of freshness.

White chocolate chips, silky and sweet.

All-purpose flour, baking powder, whole milk, sugar, and though you can’t see it, ground flaxseed. Mixed just together, then dolloped in a greased tin to bake, rise, puff, to the peak of sweetness.

Pockets of seeded, fruity goodness and soft, sweet white chocolate burst with each bite.

Perfect with a tall glass of icecold milk.