New year, new muffins

In the spirit of New Year's Resolutions, I recently decided to make healthy muffins for the office. I found some intriguing recipes in the New York Times and tried my luck. 

The carrot cake muffins were my favorite. Both muffins were very low in sugar, but the spices in the carrot cake provided enough flavor that I didn't miss the sugar. Plus they were more photogenic...

The steel-cut oatmeal and blueberry muffins were good, but a little bland. They were best right out of the oven with a little bit of butter. I didn't cook the oatmeal first before adding it in, so this may have contributed to the blandness. Still, I loved eating a muffin with real blueberries and not that scary artificial substitute.  

The office was divided on which they liked best, so try both recipes and decide for yourself!

I'm in full baking and cooking mode and trying out lots of recipes, so more to come soon!