A gluten-free carrot muffin made with seeds instead of nuts (my preference), lemon icing sugar, and lemon zest, after I'd taken a couple of bites out of it. The lemon used came from my dad's lemon tree.
This is a modified recipe of one which is readily available online but the first three times I made it the product was either too crumbly or too oily. Changing only my techniques from what I have learned of gluten-free baking so far, I was able to make the same ingredients come together perfectly for the first time! I really feel that I am learning and improving through experience.