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15 Treats for Your Colleagues (and You)

If you were wondering whether you should eat that snack on your desk, the answer is yes. Always. Because snacks are our mid-day champions, our loyal friends who inspire us to press on despite those long hours ahead. And when you bring them to the office? You’re nothing short of a weekday hero. 

Forget the soggy carrots of your childhood. When it comes to snack time, we’re talking pillowy muffins and crisp cookies, airy popovers and decadent chocolate cake. There’s a little indulgence for every occasion, whether you’re thanking a colleague or smoothing over a workplace spat. Or maybe you just need something wonderful to look forward to at work — and there’s a snack for that, too. Go crunchy or chewy, sweet or savory…but whatever you do, just remember to save a bite for the cook. 

Blueberry, Oatmeal and Flaxseed Muffins by Merrill Stubbs

15 Treats for Your Colleagues (and You)

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Chocolate-Orange Madeleine Cookies by Cordelia

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Banana, Coconut, Chocolate Chip Snack Cake by ATG117

Magical Marvelous Memorable Cookies by drbabs

Black Pepper Popovers with Chives and Parmesan by Family Style Food

Nigella Lawson’s Dense Chocolate Loaf Cake by Genius Recipes

Cindy Mushet’s Italian Jam Shortbread Tart (Fregolotta) by Genius Recipes

Blueberry, Oatmeal and Flaxseed Muffins by Merrill Stubbs 

Makes 24 muffins

280 grams (2 cups) whole wheat flour

450 grams (5 1/2 cups) rolled oats

300 grams (1 1/2 cups) light brown sugar

80 grams (2/3 cup plus 1 tablespoon) ground flaxseed

4 teaspoons baking soda

1 teaspoon baking powder

4 teaspoons ground cinnamon

2 large eggs, lightly beaten

1 cup neutral oil (vegetable, olive, and coconut are good choices)

2 cups buttermilk

2 cups blueberries (or use other fresh berries, or dried berries)

  1. Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
  2. Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

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This article originally appeared on Food52.com: 15 Treats for Your Colleagues (and You)