Muffins are easy. I don't mean you should go to Costco and buy a flat of giant heavy structures of chocolate, almond poppyseed, blueberry, and banana nut muffins. They serve their purpose, but they don't make me happy like freshly baked ones do. Still warm from the oven, these little cakey wonders can be made with simple ingredients, or filled with healthy additions like fruit, nuts, spices, fiber, and vegetables (think pumpkin and zucchini.) There are low fat versions, gluten free ones, and even sugar free options.
Go into the kitchen and pull out two bowls (one for dry and one for wet ingredients) and a muffin tin or two. With a recipe and ingredients in hand, you can have a tray full in less than an hour. January has brought us blueberry streusel, apple streusel, and pumpkin cranberry. Looks like I missed a Sunday. I like the streusel topped versions better for the sweet and buttery crunch atop the tender mouthfuls. I also prefer muffins made with butter over those made with oil. Like cupcakes without frosting (the thought has crossed my mind that a frosting or icing would be a nice addition...) muffins are easy to share, portion out, give as gifts, and eat. They freeze well, well wrapped, but that hasn't been an option lately.
(These cranberry pecan studded beauties are full of pumpkin and spice too.)