This morning, being somewhat unwillingly awake and not desiring the usual breakfast fare, I decided to make muffins.
First I thought I wanted waffles (thinking of some lovely ones I made for the freezer last weekend), then I thought maybe pancakes, but since we’re out of maple syrup the muffins won out.
Now, a basic muffin recipe is something I don’t actually have in my recipe box, so each time I want to make them I find myself rifling through my cookbooks for a simple recipe to adapt to the ingredients currently residing in my cupboard/fridge, or asking the internet in the hopes of stumbling on a suitable one.
This morning I improvised. I thought to myself “banana bread is pretty much like muffins, and I have a banana bread recipe that I love, so I’ll use that.”
I made the following changes:
-substituted about 1 cup of applesauce for the bananas (delicious applesauce my mom made of apples from one of her trees)
-somewhat less sugar (I didn’t actually measure, but I think I used about 1/2 cup)
-added about 1/2 t of baking powder, just because it seemed like the right thing to do (applesauce can sometimes make baked goods a little heavy)
-tossed in about 1/3 or 1/2 cup of chopped dried cherries(leftover from Pie Day) instead of the other options because, well, wouldn’t you?
-reduced the flour (for which I use spelt) by about 1/4 cup and threw in about 1/2 cup of rolled oats, with the intent of keeping a nice grainy chewiness which I like in muffins and can sometimes be reduced by things like applesauce
-at the last minute stuck a banana slice in the top of each one, just because there was half a banana sitting on the counter and I couldn’t resist (it would have been for the irony, but I’m just not that hip)
-baked for 20 minutes as muffins instead of 1 hour as a loaf
And the results?
The texture, sweetness and flavours all just came together in that lucky way that sometimes happens when you really need a good moment to perk up an otherwise lackluster day. The cherries contributed perfect little nuggets of sweet & sour, and the sugars in the applesauce gave an ever-so-slight glaze to the outside, just right for enjoying with a cup of coffee (or in my case a bitter brown roasted barley beverage that is reminiscent of but in no way equal to coffee).
They were so good I had to blog about them. Yup, made my day.