By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Breakfast muffins for a busy morning
6e1fdfbf5bc304871724adbd05fbcbaba480553cbc8d53251fe5c8bf9bcd4f27
Breakfast muffins for those grab-and-go mornings. - photo by Shannon M. Smurthwaite
Breakfast does not have to be boring; it can also step away from sugary cereals and processed toaster-goods. This muffin is anything but boring, combining a perfect blend of honey, wheat, banana and oats, resembling the taste you've come to expect from your favorite corner bakery. Their aroma, while baking, will bring family members scurrying to your kitchen table. Each healthy bite is moist and satisfying. There are no fancy ingredients to purchase. You probably have everything in your kitchen to whip up your first batch.

Using a large, six-count cupcake tin, this recipe yields slightly bigger than average-sized muffins. Double the recipe for an even dozen. Using large paper liners or folded parchment before adding in the batter will uncomplicate those occasional grab-and-go, breakfast-on-the-run, mornings.

This recipe was given to me by the Moon family, originally from Canada, now calling California home. They've served it up for decades. After making several batches, I know why it's their keeper, go-to family favorite.

Delight in breakfast again.

*****

HONEY WHEAT MUFFINS

Makes: 6 large muffins

Prep with: medium bowl; large bowl; microwavable measuring cup; spatula; 6-count large muffin tin; Liners, paper or parchment, optional

cup butter, softened

2/3 cup oatmeal, any type

cup boiling water

teaspoon vanilla

teaspoon salt, fine

cup brown sugar, packed

cup honey

1 egg, large

1 banana, mashed

cup wheat flour

1 teaspoon baking powder

teaspoon baking soda

1 teaspoon cinnamon

teaspoon nutmeg

Heat oven to 375 degrees. Line muffin tins with papers.

In medium bowl, place softened butter. In microwavable measuring cup, boil water, remove from microwave and add oatmeal to the cup. Stir well, let cool 2 minutes. Add oatmeal to the butter bowl, blend until butter has melted and is well incorporated. Set aside.

In large bowl, combine vanilla, salt, brown sugar, honey, egg and mashed banana. Stir well, let rest 5-10 minutes.

Transfer oatmeal mixture into banana mixture. Stir well. Add remaining dry ingredients. Mix. Batter will be a little lumpy.

Fill muffin papers a little more than half full. They will rise in the cooking process to just under the rim of the paper liners. Cook 25 minutes. Elevations alter cooking time. Check your muffins at 20 minutes for doneness.
Sign up for the Herald's free e-newsletter