Most of the recipes posted here come from inspiration outside of my kitchen. Sometimes I’ll see a candy or chocolate and the wheels in my head will start turning (see Cookies ‘n’ Creme Kissed Cookies).  Other times it will be a recipe I wanted to share because I’ve eaten it a lot and it’s pretty much become a staple in our home (see Cheese and Garlic “Red Lobster” Biscuits).

Sometimes though, a recipe can take shape because of the need to use up a certain item in my fridge before the expiry date. In this case, it was a small container of fat-free sour cream. I knew beforehand that it needed to be turned into coffee cake muffins.

Eating coffee cake takes me back to high school when I used to live in Saskatchewan. We used to go to a friend’s house in the afternoons to drink team, hang out and play cards (I know, we were the cool kids). I learned a lot of different card games back then, none of which I could probably remember now. The desserts that always came out of those afternoons were the best. It was never too overly sweet, but more savoury and always went well with tea. I became a fan of early grey tea during that time, and an even bigger fan of coffee cake.

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