I just got a job (yay!), but it's a temporary one and requires me to be at work at 7:00 AM (boo.) It's at an archaeological project at Playa Vista, a development down by the ocean. More about the job later, but for now here's one of the ways I cope with having to wake up at the ass-crack of dawn. I bake a batch of these muffins on the weekend, and bingo, instant breakfast for the whole week. They're hearty and filling, and easy to eat as you're out the door and sprinting to the bus stop at 5:45 AM.
I like to freeze the muffins- they thaw really quickly in the microwave or in the toaster oven and taste like they're fresh out of the oven.
Bran muffins (adapted from this recipe, itself adapted from The New York Times Natural Foods Cookbook ).
makes 1 dozen muffins.
1 1/2 cups oat bran
2 cups white whole wheat flour
3/4 tsp salt
1 1/4 tsp baking soda
2 tbsp brown sugar
1 tsp cinnamon
2 tbsp butter, melted and cooled
2 cups whole-milk yogurt
1/4 cup honey
1/4 cup molasses
1 tsp vanilla
1/2 cup dried cherries (or more, up to 1 cup), and/or 1 large tart apple, peeled, cored & diced.
1. Preheat oven to 425 F. Grease muffin tin or line with paper muffin cups
2. Mix bran, flour, salt, baking soda, sugar, and cinnamon in a large bowl.
3. In another bowl, mix yogurt, melted butter, egg, honey, molasses, and vanilla.
4. Dump wet ingredients into the flour mixture, stirring only until just combined. Lumps are fine, but overmixing will lead to dense, chewy muffins. Fold in cherries.
5. Fill muffin tin with batter- this recipe makes a lot of batter and the muffin tins will be filled all the way to the top.
6. Bake for 15-20 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean. Cool on rack.