I am a bit obsessed with breakfast — and you guys are used to me whipping up dishes like cinnamon cloudcakes swimming in pools of melted butter, and french toast casserole oozing with blueberry syrup.
|aren’t these muffin cups cute?|
These aren’t your streusel-topped, butter-laden, monster muffins (a.k.a breakfast cupcakes). These are just simple, wholesome, and delicious muffins. They allow me to start my day on a good, energized note.
|so yummy warm — with a big smear of cream cheese|
I love to eat one of these on a weekday morning alongside a big cup of milky coffee, or with a little pot of strawberry yogurt. Another way I love to enjoy these is crumbled on top of one of my “smoothie bowls” instead of granola.
What is your favorite make-ahead weekday breakfast?
Adapted from Pastries from La Brea Bakery by Nancy Silverton
2 cup (125g) wheat bran
1 cup, plus 1/2 cup (190g total) dark raisins
1 cup, plus 1/2 (370ml total) cup water
1/2 cup (120g) buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest (unsprayed)
1/2 cup (105g) packed light brown sugar
1/2 cup (125ml) vegetable oil
1 large egg
1 large egg white
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.
2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.
5. Stir in the oil, egg and egg white.
6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.
7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.