The Einkorn-Almond choco-chip muffins my daughter eats every day
Also guess who was on The Late Show.
I’m still getting off a high as I write this newsletter, because wait for it..I was on The Late Show with Stephen Colbert last night!


Okay, well not exactly. But I did get to sit behind the desk and take pictures. Because my lovely publisher, Angela Engel of The Collective Book Studio, was kind enough to take me as her guest for the show (VIP tickets!). And we had a brilliant musical performance by Nicole Scherzinger of Sunset Blvd on Broadway. Spiced up my otherwise staid Monday night, that’s for sure.
I’ve been to the show several years ago with my husband - happy to say it’s still just as good and a truly fun experience, so if you’re ever in NYC try to get tickets in advance. I’m confident that there will be no dearth of material in the near future! ;)
Moving on, the bonus recipe for Weeknight Simple subscribers this January is the one behind these smash-hit olive-oil muffins that my daughter eats (actually) every day for breakfast.
I usually make them as a combination of Einkorn all-purpose flour and blanched almond flour, but they are endlessly customizable. You can use pistachio flour, cashew flour or sunflower seed flour or a combination in place of the almond flour. To replace the Einkorn flour, you could use oat flour, buckwheat flour or very possibly even just regular whole wheat flour. Oh, one-bowl prep, if that’s important to you, plus they freeze well, too.
They are the perfect adult-sized snack or afternoon sweet something with a little protein. And the perfect kid-sized breakfast or snack, clearly. I live in fear for the day my 5-year-old banishes them from her life, but until then..here goes.
Einkorn-Almond Chocolate Chip Muffins
Makes 12