A 'Recipe' for Cindy

Breakfasts around here are pretty simple - especially during the week.  We usually alternate grits and oatmeal with a smattering of bacon, fresh and dried fruit, nuts, cheese, OJ and milk.  Once a week we buy bagels from a local bakery and the leftovers are turned into pizzas at lunch time.  Once a week or so we'll have a ration of muffins and less occasionally lately, pancakes.  I think yogurt is on hold until warmer weather.  Mostly it grits and oatmeal.

This morning was a muffin morning.  At least I intended it so until I tried to find the egg carton in the fridge.  It was bitter cold outside, I'm still in my pj's, David's getting ready for work with no time to spare and the bowl is full of dry ingredients ready for - EGGS!

I'm ever so thankful for neighbors that we know well enough to ring up in a pinch - even in the early morning.  So I called my local general store and three eggs were hand delivered moments later.  My neighbor Cindy came into the kitchen to say hello, looked into my mixing bowl and with a look of astonishment asked me just what was I putting in my muffins.  I rattled off the list and she gasped, "And they will stay together with all of that in them?  Won't they just fall apart?!"  So I invited her to come back in twenty minutes and see for herself.  She came with a cup of coffee and sat at the table with us.  It was so nice to sit with her and visit, it's been too long, Cindy dear!  And the muffins indeed did stay together and kept these boy bellies full and satisfied until lunch.  Cindy asked me for the recipe and so I'll do my best, but let's just say it 'varies' frequently.

The basic recipe is a a Southern Living recipe called Slightly Sweet Muffins, and I make them even less sweet.  In fact, I change everything about the recipe, but I look at it every time because it reminds me of what to put in.  I triple their recipe to completely fill two large muffin tins and some mornings there are leftovers.  I normally serve muffins with slices of sharp white cheddar cheese and OJ.

Brighthouse Slightly Sweet Muffins (don't triple this recipe unless you are feeding your whole soccer team)

4 1/2 cups whole wheat flour (I use organic, sometimes I substitute some flour with oat bran or oat meal)
1 cup or less sugar (I use evaporated cane juice usually, but occasionally honey or mollasses)
6 t baking powder
1 1/2 t salt
3 eggs beaten
1 1/2 cup milk (I normally use buttermilk and always vary the amount of milk depending on what I've added to the muffins.  If I add carrots and pineaple for instance it usually takes less than if I've added oatbran or oatmeal.)
3/4 oil (I almost alway use less oil and almost always olive oil - the flavor cooks out.)

I add all the dry ingredients into the bowl and mix, then I mix in all the 'stuff' that we put in and stir that in with the dry ingredients before adding the liguids.  I add in all kinds of nuts and seeds, dried fruits, fresh fruits, and even whatever vegetable I can fit in - carrots, leftover baked sweet potatoes, etc.  This morning it was carrots, raisins, walnuts, fresh apples and pumkin seeds.  The apples were large chunks of Cameo with skins on which cook up really soft.

The recipe says to cook on 400 degrees for 20 minutes.  Because I fill my tins so full and because I put in so much 'stuff' it normally takes longer - maybe 5-7 minutes longer?  I normally set the timer for 20 minutes and then just judge accordingly when I peek in.

This is why I laughed when Cindy asked for the recipe.  I told her I'd do my best - but like I said - it varies!