There’s no food in the house (Yes there is).
I hate eggs (You haven’t eaten them since you were 3. How do you know?).
I don’t want cereal (There are 4 boxes in that cabinet…really?).
I don’t want fruit. Can I have banana cake? (NO.)
This morning in our house. Grumbly Miss (daughter #1) is slugging through the kitchen, rummaging, bed-head hair in 80 different directions, annoyed to be getting up just as the sun is.
Mom gets to listen to the first four lines of this post. At least twice. Grumble, grumble.
Mind you, there is a freshly baked cranberry-orange bread sitting on the counter, but when I tell Grumbly Miss that eating an entire third of it as her breakfast probably isn’t the best choice she can make, more grumbles ensue.
Finally, I sell her on some oatmeal to accompany her two large helpings of bread, as nothing else! nothing else! was thrilling her the way she wants to be thrilled first thing in the morning on a Tuesday.
Ah, the peril. Or as my husband usually throws out there in these types of conversations…First World Problems.
Breakfast is a tough one during the week. Usually a relatively quick meal, but it’s got to last you some time. I’m a total stickler for my kids having breakfast before they leave this house. You need fuel and you need good fuel. We all do. I’m just about falling over myself if I don’t eat something in the morning. Unfortunately, as much as my kids would love it, whipping up pancakes or waffles is just not in the cards on school mornings, time-wise. If someone’s whipping those up, then, well, I’ll take a florentine omelet with a side of crispy, buttered rye bread, thank you very much.
I’m always on the prowl for good breads and muffin recipes that are somewhat healthy because, as we know, most are not. Lots of sugar, white flour, oil in most. And if you are getting yours from a big-box store (which I hope you are not. That’s all I’ll say), they are the size of small cakes. Yeah, there’s a way to start your day.
Found this recipe, which should satisfy the carb-heads in your family, give them a good boost and not kill them will gross ingredients. Yes, there is sugar involved. I’m still at a loss to find a good muffin recipe with very small amounts of sugar in it (and something that’s relatively easy…not pureeing fruits, etc). So…until that recipes surfaces, counter the sugar with the whole wheat and the other good things. BUT, you will notice, that unlike many muffins that you buy, this one has ingredients that you can pronounce and there are no scary preservatives or additives.
Serve warm, warm, warm with a little pat of butter on top….
Whole Wheat, Oatmeal and Raisin Muffins, a modification of a Cooking Light recipe
1 cup whole wheat flour (I use Whole Wheat Pastry Flour…more delicate. It’s right in the “natural” section of the grocery store)
1/3 cup (or a half cup, depending on your taste) brown sugar
2 Tb. wheat germ
2 Tb. wheat bran
1.5 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1.5 cups quick cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries, cherries or blueberries
1 cup low-fat buttermilk
1/4 cup greek yogurt
1 tsp. vanilla
1 large egg, slightly beaten
1/2 cup boiling water
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in quick-cooking oats, dates, raisins and cranberries (or whatever you are using). Make a well in center of mixture. Combine buttermilk, yogurt, vanilla, and egg. Add to flour mixture, stirring until just moist. Stir in boiling water. Let batter stand for 15 minutes.
Preheat oven to 375. Spoon batter into 12 greased muffin cups. Bake for about 20 minutes. Remove muffins from pan immediately, place on wire rack.