Early Morning Muffins

I don’t mind waking up at 2 A.M.

Really.

There’s plenty of time to get up, wander around the darkened house, check email (as if anyone important is going to send email in the middle of the night), and wait to get sleepy. When the sandman finally returns, there is still enough time to get in some sleep before the alarm goes off.

What I hate is waking up 45 minutes before the alarm will sound. At that point the choices are to lay in bed and remember all the bills that need to be paid, that rude comment that a distant relative made at last year’s family dinner, and worry about the kids’ futures. No time to go back to sleep but too early to get up.

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Well, this morning I got up. And half a pot of coffee later, I was ready to start the morning before anyone else was stirring. In a moment of caffeine-induced inspiration, I decided to make fresh muffins for the family. Now let me preface that with the fact that I rarely follow recipes. I start with what’s in the fridge or pantry and work from there. This morning’s concoction was a hit, so I thought I’d share it with you all. I haven’t calculated the nutritional content, but I will later and will add it to the recipe.

Buttermilk Whole Wheat Oatmeal Muffins

Preheat oven to 400 F. In a large bowl, combine with a whisk:

  • 3/4 cup whole wheat flour
  • 1 1/4 cups unbleached flour
  • 1/3 cup oats
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar

Make a well in the dry ingredients and add:

  • 1/4 cup oil
  • 1 egg
  • 1/2 cup orange juice
  • 1 cup lowfat buttermilk

Using whisk, gently beat egg and mix into other liquid ingredients, only skimming the top so as not to combine with flour. Then using a wooden spoon, gently toss until mixture is moistened. Divide batter equally into twelve muffins in a greased baking tin. Sprinkle with ground cinnamon and bake in 400 F oven for 20 minutes or until lightly browned on top. Remove and immediately turn onto cooling racks or into lined bread basket.

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