Oh MY! ... can you believe it???
Three days running and nothing has !EXPLODED! during brekkie preparation!!!
The nuclurizer has been well behaved. As have the eggs and oatmeal. I am not sure how long this streak can last, so I will revel in it while I can!
Today I baked brekkie in my countertop oven. I do not have a real oven, so I bake, toast, and broil in a European style countertop oven, sort of an overgrown toaster oven. Today's menu was Cranberry-Walnut muffin bread. Yes, muffin-bread not muffins. I don't have any muffin tins that will fit in the smaller oven, but I do have a smaller sized loaf pan that does fit. So when I get a hankering for muffins, I mix up my muffin batter and plop it the loaf pan and bake muffin-bread!
This is your standard muffin recipe:
2½ cups flour
½ tsp baking soda
¾ cup sugar
¼ teaspoon ground cinnamon
½ cup vegetable oil
2/3 cup milk
½ tsp pure vanilla extract
To which I added:
1 cup dried cranberries (Crazins)
1 cup chopped walnuts
I make these substitutions:
1 cup milk and cut the oil to 1/4 cup
Splenda instead of sugar
I prefer using half unbleached flour and half whole wheat flour.
Mix the standard ingredients thoroughly,
stir in the cranberries and walnuts,
scrape muffin mixture into lightly oiled loaf pan,
Bake @ 375º for 30 minutes or until top is nicely brown.
I enjoyed mine sliced and toasted, with a thin spread of cream cheese, and a mug of my favourite super strong coffee grown in the rain forest of Guatemala!!!! ENJOY !!!
So what did you have for Brekkie this morning?
Did you have any memorable mishaps in preparing breakfast lately?
Buon Appetite! ;-)
For more catastrophes "and Other Mysteries of Fixin' Brekkie" click below:
Exploding Eggs and Other Mysteries of Fixin' Brekkie