I figured I’d kick off my Sunday bread reporting with, ehr, a not-bread. Well, it’s a quick bread. That counts, right?
I was finding myself more and more frequently casting around the kitchen for a starchy snack, and usually settling for less than healthful options. Naturally, I decided that the solution was to bake something I would feel better about reaching for and, as I so often have in the past, my first thought was to consult Kim Boyce‘s Good to the Grain for a suitable candidate. I’d actually been falling out of love with this cookbook for a few months: there are two recipes I absolutely love from it, and a couple more that I like… but I wasn’t sure that really justified a spot in my cookbook roster*. Nevertheless, I decided to give it a shot.
* Several months ago I aggressively culled my cookbook collection, and have been keeping it fairly trim since then. It feels good, since I actually use the books that are left, but does sort of create the situation where old books are constantly needing to defend their status against shiny new books with promising-sounding recipes.
Back to the baking! I’d read through the recipe for the Banana Cereal Muffins a few times, but never had any leftover oatmeal to bake them up with. This time, in a reversal which is still kind of weird to me, I made porridge for the express purpose of baking these muffins, and kept the leftovers for the next day’s breakfast (delicious, btw). In terms of the recipe itself, I changed a few things; you can see the original recipe here. This is what I ended up actually baking:
Breakfast Muffins — adapted just a bit from Good to the Grain
- Sift together…
- 1 cup rye flour
- 1 cup whole-wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 oz unsalted butter
- 1/4 cup brown sugar
- 3 bananas, mashed
- 2 tbsp maple syrup
- 1 egg
- 1/2 cup of cooked porridge (mine was a mix of steel-cut oats, kasha, and millet)
Set dry stuff aside and cream together…
Note: I despise creaming butter and sugar, especially for “mere” muffins, so my next version will test-drive just melting the butter and whisking in the sugar.
*** Update *** Whisking the molten fat + sugar works just fine — put those hand mixers away! I will say though that substituting coconut oil for the butter was not a good decision. The end muffin lacked… well, butteriness.
Then stir in…
Fold in the dry ingredients, along with a (generous) handful of chocolate chips, just till combined. Bake at 350F for 35-40 minutes.
Given its 100% whole-grain nature, I had prepared myself for sad, stodgy starch-lumps, but the resulting muffins were surprisingly tender and loose, and the flavour! The rye comes through beautifully in these muffins, and the cooked cereal gives a really nice toothsome chewiness. Further proof of the tastiness of these muffins? My mom, unbeknownst to me, had offered Starfish a muffin as an afternoon snack and later reported, to my great shock, that she really liked it. No doubt the chocolate chips helped, but traditionally Starfish has not been as big a fan of the whole-grain baked goods. High praise!