Freshly baked muffins straight from the oven for breakfast…still warm. This is a true delight. I so look forward to the rare morning when I wake up with an urge to bake first thing.
On Sunday morning, the sweet smell of brown sugar, toasty nuts and cooked raspberries filled our apartment, intoxicating me and leaving me positively weak at the knees. The only cure was, of course, to fill my tummy with wholesome muffin goodness.
I did just that…
It worked a treat 😉
I followed Stephanie Alexander’s recipe for blueberry muffins, which you can find in the bible. I altered the ingredients according to what Ben and I felt like. The result was a half batch of strawberry, walnut and dark chocolate muffins (Ben’s craving), and a half batch of banana, cinnamon and raspberry muffins (my creation). They were really yummy – very moist and light. Yet I know that I have far to go on my journey towards the perfect muffin. I am yet to find my ideal recipe.
I am after a perfect mix of flavour and nutrition. Many recipes call for far too much sugar to pass it off as a healthy breakfast or snack. I like my muffins to offer up a decent serve of good nutrients, by including ingredients such as nuts or seeds (or both!). I also, unsurprisingly, love to add oats in the mix. An oaty, brown sugar topping is divine – sweetly nutritious. The possibilities are endless, and I find myself a little overwhelmed by them. I do so wish to find that perfect recipe.
I am also after a giant muffin tray, which will allow me to create my fantasy breakfast: a BIG wholemeal berry muffin with a generous, crunchy top (with or without some nuts – I can go either way). Served alongside some delicious natural or vanilla yoghurt in a glass jar, European style, and a cup of English breakfast tea. Can’t you just picture it? mmmmmm. I seem to be weak at the knees again…