Saturday Morning Muffins

Nothing beats a hot and tender muffin to start off the day. Add a few wedges of sweet oranges, hot coffee and let’s go!

Cut in half and add a *smidge of butter* (I know, there is that smidge portion again….)…

…..Cut into it with gusto….

…. & enjoy bite, after tender bite.

Mmmm…. mmmm….it was that good!

My mom always told me to stop playing with my food….*giggle*.

Care for one? I’ll put on some coffee, too.

Do you like jam or butter on your muffin?

Undercover muffins…..and they think we can’t see them. Hmpgh!

Recipe as follows:

Honey Bran Muffins

1 1/4 cup Grape Nuts cereal

1 1/4 cup all-purpose flour

1/4 cup quick cooking oats

3 teaspoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 Cup Buttermilk

2 Tablespoons Milk

1/4 cup honey

1 large egg

4 tablespoons butter, melted

Heat oven to 375 degrees. Grease muffin cups or use foil baking cups.

Soak the Grape Nuts cereal in the buttermilk for a half hour, till somewhat softened.

In a large mixing bowl, mix the flour, oats, granulated sugar, baking powder and salt.

In a separate bowl whisk the egg, honey and 2 tablespoons of milk until well blended.

Whisk in the melted butter until well blended.

Add the Grape Nuts/buttermilk mixture to the egg/honey mixture. Pour this mixture into

the dry mixture. Stir in with a rubber spatula until well moistened.

Scoop the mixture into the muffin tin and fill the cups about 3/4 full. Bake for 18-24 minutes, or

until lightly browned, firm and springy to the touch in the very center. Remove from pan

and allow to cool for a few minutes before you serve them.

These have a tangy buttermilk taste, are very tender and not too sweet. If you prefer

a sweeter muffin, you can increase the sugar or add brown sugar in place of the

white granulated sugar. I always tweak my recipes to make them just how I like them.