Apricot Buckwheat Muffins with Crystallized Ginger and Pecans {gluten-free}

Happy Wednesday, everyone! I felt fully convinced that it was in fact Tuesday this morning, thanks to the long weekend. Anyone else feeling a little disoriented?

For Memorial Day weekend, we drove out to Big Bend, which was both gorgeous and ill-advised considering the heat and crowds of other humans. After several days of road food, I came home wanting something super nourishing for my breakfasts this week — something full of fiber and, possibly, probiotic. And, if it had apricots in it (my favorite of late spring fruits) I wouldn’t complain. With these requirements in mind, I came across a New York Times recipe for blueberry buckwheat muffins that looked promising.

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