Muffins, muffins, and flavor combinations

This Labor Day weekend is going by in a blur for me. We’ve been enjoying much cooler weather, and I took a little urban hike through the Mount Airy Forest on Saturday. Sunday I went to the movies and finally saw Avatar. Let me tell you, the 3D Imax really strained my eyes and that movie took up almost my whole day between driving to the suburbs and back. I know, first world problem. While I was out there, though, I stopped by Jungle Jim’s International Market and loaded up on all kinds of goodies.

The fun thing to report, though, is that I made two batches of muffins. First up, my favorite zucchini bread recipe from Vegan Brunch, zucchini spelt muffins. I remembered that I like having muffins around, so I decided to make some another recipe.

When I was getting ready to make the oat balls, I asked Alex what his favorite nut was, but I didn’t tell him I intended to make the balls. Not unexpectedly, he said pistachio – which I should have known already – but he carefully restricted his answer by asking why needed to know about his favorite nut. He said he wouldn’t want pistachios in blueberry muffins, for instance.

So, I made blueberry muffins with pistachios.

I might not have been so eager to try what I had been warned against, except I had recently seen several pairings of blueberry and pistachio over at Seitan is my Motor, including muffins. Not only did baking the pistachios give them a wonderful texture, but they were a great and colorful companion to the blueberries. I might have to see if I can find more good blueberries this late in the season and try another recipe.

Now Alex says he wants to combine two other unexpected favorites, Pad Thai and pizza. Any ideas?