When you start out the day with a vista like this, cold, gray, and a layer of fresh snow on frozen ground, but not enough to be a glistening white blanket of winter wonderland… that’s when you need something special.
I was standing in the kitchen contemplating what to do for breakfast when the First Reader wandered in, clutching his coffee cup, leaned over, and whispered in my ear: “Muffins.”
Muffins it is. Only since I knew we would spend the bulk of our morning dealing with pitching wood into a neat stack in the basement, as I’d ordered a cord to be delivered that day, I wanted muffins with substance.
So I puttered through the pantry getting ingredients together, chatting with family as they woke up – it’s so lovely to have a big kitchen with the island we can all hang out around without tripping over them while I cook.
I used a base recipe from Alton Brown’s I’m Just Here for More Food which is, yes, my most-used cookbook. Second place goes to my Meta-Givens Encyclopedia. I did alter it a little, because I always do. You’ll find my full recipe, printable, at the bottom.
This recipe is not very sweet at all. We wound up discovering that a little drizzle of honey is delectable on them. You could add more sugar to the base… but I wouldn’t.
- 2 1/4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 c sugar (try it with brown)
- 1/2 c oil
- 2 eggs
- 1 c plain yogurt
- 1 cup roughly chopped dates
- 3/4 c walnut meal