it is the only way to eat them

Jack. How can you sit there, calmly eating muffins when we are in this horrible trouble, I can’t make out. You seem to me to be perfectly heartless.
Algernon. Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them. 
Jack. I say it’s perfectly heartless your eating muffins at all, under the circumstances. 
Algernon. When I am in trouble, eating is the only thing that consoles me. Indeed, when I am in really great trouble, as any one who knows me intimately will tell you, I refuse everything except food and drink. At the present moment I am eating muffins because I am unhappy. Besides, I am particularly fond of muffins.

-Oscar Wilde, The Importance of Being Earnest

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I'm not sure why, but muffins have universal appeal. On this side of the pond, Algernon's sentiment seems echoed everywhere. In college I was assured of a happy welcome when I arrived at a boys' dorm with a basketful; at home my brothers greeted every batch with rejoicing. Now we two enjoy them often.

Moist and spicy, I find these little muffins perfect for breakfast, alongside soup, or as a portable snack. Make a double recipe and freeze some if you like. They are higher in protein than most, and if it interests you, they are both gluten- and grain-free. Even if you don't care about that, though, they are extremely delicious . . . especially with a bit of softened butter. Don't get it on your cuffs.

Apple Spice Muffins
(original recipe from The Nourishing Gourmet)

1/3 cup butter
1/4 cup mild honey
1/2 cup coconut flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/4 teaspoon salt
3 large eggs, lightly beaten
3/4 cup shredded tart apple (no need to peel it)

1) Preheat oven to 375 degrees. Grease eight muffin cups with nonstick spray.*
2) Melt butter. (I dislike microwaves so I put the butter in a glass measuring cup, place it in a small pot with a couple inches of water, and bring the water to a boil. A few minutes of simmering melts the butter.) Stir in honey and set aside to let cool slightly.
3) Meanwhile whisk together coconut flour, baking powder, spices, and salt in medium bowl. Beat eggs lightly with fork and shred apple.
4) Pour melted butter, honey, and eggs into bowl. Whisk to combine thoroughly. Fold in shredded apple.
5) Divide batter between prepared muffin cups. Bake for 20-25 minutes, until tops are browned and muffins test done with toothpick. Remove from pan and cool on wire rack.

*I use a stoneware muffin pan and preheat it with the oven. Highly recommended-- it's a non-toxic baking surface that browns beautifully and is easy to clean.

{image credit: Food Opera}