Weekend breakfasts are special. It’s a gift to have that extra time to make something out-of-the-ordinary, something exquisitely yummy that you can’t indulge in during the busy week’s schedule.
Owen’s favorite is pancakes, particularly banana pancakes with chocolate chip smiley faces. Yeah, he’s four and damn cute. Me? I get a little tired of pancakes every weekend and relish the days that I get to make muffins.
Today’s specialty, since we had a big container of strawberries, was oatmeal strawberry muffins. This recipe, which is based on one in my Better Homes and Gardens cookbook (you know, the red plaid one that every home must have) is sinfully easy and so impressive. You could take these to a potluck brunch and wow everyone, or simply make them for your four-year-old. Owen had three this morning (so did his daddy).
Oatmeal Strawberry Muffins
Ingredients:
Preheat oven to 400 degrees, and grease your muffin pan. Mix dry ingredients, then mix wet ingredients in a separate bowl. Add wet to dry and combine until just moistened. Fold in strawberries. Split batter among the 12 muffin cups and sprinkle tops with cinnamon and sugar combination. Bake for approximately 16 minutes, until golden and you can tap on the top and muffin is slightly firm.
The strawberries are a fun detour from the ordinary blueberry muffin, and the cinnamon sugar is a tasty shortcut to a streusel topping. Serve with poached eggs, omelets, a frittata, yogurt, sausages or any of your favorite breakfast proteins for a satisfying breakfast.
Clacked by Debbie McDuffee
on Jan 26, 2009 @ 13:56 EST5EDT
