Many years ago, in a suburb north of Los Angeles, Eat My Cupcake was in danger of becoming another victim of the gluten-free, sugar substituted society when Zin stepped in.
People wanted choices, she said. Eat my Cupcake changed to Eat My Muffin and featured exclusive, secret recipes that other bakers tried to duplicate but none succeeded; the some sweet, some savory, some healthy, some masquerading as healthy became a much sought-after experience.
Therefore, in the once nondescript neighborhood with the small bakery, lines around the corner formed beginning early each mornings, people waiting for the one and only Zin’s famous muffins.
Among one of the favorites was a Millet Muffin. The savory-sweet combination of light and fluffy grain pastry was a hit. 
Zin was offered money, lured by head baker guarantees at more established places with promises of salary, health insurance, assistants.
But she liked where she was, who she was, and the freedom to create.
Rob became Zin’s lover years before she became almost-famous. Rob followed her from place to place, always a second to her baking but accepted the position. They loved each other.
But more hours meant more workers meant more people in Zin’s life. Zin had two weaknesses, fresh white flour and sweet young flesh. She slipped into an affair with one of her assistants, Rob was heartbroken and angry.
One night, crying over a tequila sour, the recipe came out in a drunken slur. Friends who sympathized turned for a single moment to make a note.
Zin begged forgiveness and agreed to work fewer hours, no assistants. Rob forgave her. He barely remembers his drunken night but thinks something may have slipped. Zin is blissfully unaware that her recipe is being shared in whispers like a friend’s quite insinuations.
What follows is the rumored recipe from a once famous bakery and a once famous baker.
Millet Muffins
½ cup of millet
1 ½ cup of flour
1 tsp baking soda
Dash of salt
½ – ¾ cup of brown sugar
1 (room temperature) egg
1/3 cup of butter (room temperature)
¾ cup of buttermilk (room temperature)
Mix the wet ingredients
Mix the dry ingredients
Oil the muffin pan/preheat the oven to 375.
Mix the wet and dry ingredients together and place the muffins in the oven.
Bake for 18-20 minutes.
*Based on a true story. Names/places changed.
To the best of my knowledge, this is the original recipe. Although I have not baked them myself, I’ve been the beneficiary of the final product. Mmmm.
There are two lessons to this story. First – don’t cheat on your partner who may have your secret recipes. Second, don’t trust a writer with your stolen secret recipe.
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and don’t forget about dessert, A Nut Kuchen!
Noreen Lace 
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