A bit remiss but offering soon to be famous Wake Up Morning Muffins

Alright. I admit it. My posting has been remiss. But folks I got life coming at me left and right. Don't get me wrong, I dig it, I know it will be this way, well, forever, but let's just say I am in a period of adjustment.

I am currently wrapping up one job, and gearing up for two. One of these will be with the Mankato Farmers Market requiring a very early get up on Saturday mornings. As I prefer to sleep absolutely as long as possible, I am beginning to think about how I can shrink my morning routine. Solution: Muffins. No messing around with hot cereal or eggs or anything else requiring dishes. Make the muffins before said sunrise, grab, go and face the day. I must say I am inspiried by Miss Murphy. (Exhibet A and Exhibet B). Also, very jealous of the rhubarb.

So, last night in the dredges of our end of the month food stuffs, I pulled together what I believe to be some excellent muffins. My fella agrees. I do not have the photo skills that my illustrious partner Murph does, thus you are just going to have to take my word on thier glory.

I modified a recipe by Rebecca Rather the absolute GOD of Texas Pastry. And I added cardemom the spice of all things Fin. I believe the identities blend quite nicely. And these are fiber-full, so they do really get the day started right.

Wake Up Morning Muffins
for 6-8 "normal" muffins (not Texas sized peeps)

1 cup fiberific/oaty cereal - whatever you like.
1 cup milk
1 egg
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons cooking oil
Applesauce, jam, mashed fruit, whatever
1/2 cup each whole wheat and white flour
1/2 Tbsp baking powder
1/2 tsp salt

Put cereal and milk in bowl, set aside for at least 5 minutes so the cereal can soften. Whisk egg vigourously in medium bowl. Add sugar, honey, oil and whatever fruit component you have ling around. If you add jam it should be about 4 heaping spoonfuls, apple sauce/fruit make it closer to 3/4 cup. Add the cereal mixture and stir until combined. Measure flour, baking powder and salt on top of wheat mixture. Before stirring in, swish dry ingredients around with your finger to incorporate baking powder. Then combine with a few swift stirs.

When you've got it all whipped up, fill a greased muffin tin generously. Any empty spots should be filled with water so the muffins cook evenly.

Top each muffin with a streusal. Bake at 350 until puffy and firm.

Adapted from The Joy of Cooking

3 tbsp butter
3 heaping spoonfuls brown suger
quite a bit of cinnamon
half as much cardamom
a pinch of salt
whatever nuts you have lying around (I used sunflower seeds)
2 handfuls all purpose flour

Mash everything together in a bowl, use your hands if you need to. Add enough flour for everything to be crummby, but not combined.

1 comment:

  1. Oh my dear goodness! It's wonderful to have you back. I've spent the last three hours buying a cookbook, then reading it, then reading food blogs and I was about to come on here and write about all of this, and then! lo and behold, your lovely words have graced the screen once again.

    Muffins rule. In my new book, which is "super natural cooking" by Heidi Swanson, author of the blog 101 cookbooks, she has a recipe for banana espresso muffins. Wow.

    Muffins rule!

    I feel like I might burst with ideas and inspiration.


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