I swore off muffins a while back, when I ate the paper around one and didn't even notice. Damn, muffins are dry.
But that's not the case with Fido's gluten-free coconut muffin, whose frisky tussled top of curly white shreds called out to me the other morning. A recent addition to the bakery offerings at the 21st Avenue coffee shop, the $2.50 coconut muffin started off as a cake, created by former Fido baker Katie Gray Landham, who now lives in New York City.
Lisa Ann Bachman now manages the bakery and recently adapted Landham's cake recipe to make it more breakfast-ready. "I started adding more flour so I could sell it as a muffin," Bachman says of the recipe, which contains masa flour and honey.
Light and fluffy, with an unexpected cake-like moistness, the subtly sweet confection is constrained enough to feel like a healthy breakfast, while the moist strands of sugary shredded coconut on top provide a decadent finish that makes me take take back every mean thing I ever said about muffins.
And speaking of occasions for muffin giveaways, this is officially the 1,000th post on Bites. Thank you, everyone.