I heart breakfasts.
Even more so, I heart going out for breakfasts, which is exactly what I’m doing this morning with my sis. So why do I have a muffin and a bowl of yogurt with a banana and almons sitting in my stomach? Why am I currently drinking my morning cup of coffee?
The simple answer is that I have never been one of those types of people who can wait 3-4 hrs. after rising to eat. It just doesn’t work for me. Even an hour is pushing it for me. Hence the lighter fair for this morning which will tide me over for a later breakfast (because I can’t sleep in on Saturdays either…problems, problems! )
Anyways, before I skidaddle out the door, I wanted to leave you with a new muffin recipe! I tweaked this bran muffin recipe from the Joy of Cooking cookbook and I’m pretty happy with the results. This muffin isn’t overly sweet tasting and has the heartiness that you’d expect from a bran muffin. And if you use fresh orange peel (which is key in this recipe!), you’ll have a very fragrant, very fresh tasting muffin. Seriously. The orange really does enhance the sweetness!
Bran Muffins–makes 16 muffins
- 2 c. whole wheat flour
- 1-1/2 c. wheat bran
- 2 T. sugar
- grated zest from one orange (about 2 T.)
- 1-1/4 tsp baking soda
- 1/4 tsp salt
- 2 c. buttermilk (or 2 c. milk + 2 T. lemon juice)
- 1/4 c. molasses
- 1 large egg
- 3 T. olive oil
- 1 c. raisins
- Mix dry ingredients up to salt.
- Beat wet ingredients in a separate bowl.
- Combine until dry is just wet (do not overmix).
- Fold in 1 c. raisins.
- Divide batter into sprayed muffin cup sheet (makes 16.) Bake at 350 for 22-25 minutes or until toothpick inserted comes out clean. Cool a few minute before removing onto cooking rack.
Question: What is your favorite meal to “eat out?” I think dinner is my favorite meal to eat out, because it’s so relaxed. After the day is done, it’s just a chance to unwind and socialize. Although I have to say I’m pretty excited to be going out for breakfast this morning too.