During the week, very little cooking happens at breakfast time in this house. We 'fix' something. Cold cereal with milk and fruit. Granola and yogurt. Hot porridges with bananas or frozen berries in winter. But Saturdays are different. Saturdays mean homemade-this-very-morning muffins with butter and jam and coffee and juice. These muffins are hearty and substantial, and leave you feeling ready to tackle the fall yard clean-up. They are nourishing without tasting 'healthy', and truly muffin-y, but not at all like the overly sugared cake bombs found in most bakeries. Most importantly, these always feel doable, even when I've taken my time finding my way to the kitchen. It's become a little tradition we look forward to every week.
Saturday Muffins
Makes 18 muffins. Preheat oven to 400 degrees.
dry ingredients: whisk together
1 cup whole wheat flour
1 cup unbleached white flour
1 cup stone ground corn meal
1 1/2 T. baking powder
3/4 t. baking soda
3/4 t. salt
wet ingredients: whisk in second bowl
3 large eggs
1 1/2 cups plain or vanilla yogurt, kefir, or buttermilk
1 cup brown sugar
1/3 cup vegetable oil
1 1/2 t. vanilla
Stir together wet and dry ingredients just until moist. Do not over mix. This should not be a smooth batter. Fold in 2 cups fresh or frozen berries or cherries (coarsely chopped if larger than blueberries) gently. Divide into paper-lined muffin tins. Bake until toothpick comes out clean, about 18 minutes.
These muffins hold up well and are also good for taking to a brunch or church coffee hour.
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