Dan generally likes something sweet and easy to eat on the go for weekday breakfasts. With so much seasonal fruit available right now, we've begun making one of two recipes with whatever fruit or berries looked good at the market, and sharing the results as our breakfasts through the week.
The first of the recipes is a breakfast bread, which we've made with apricot and peaches, and will surely be trying out other fruits (and maybe even squashes) as the seasons change. The original recipe is one I've used repeatedly.
But this week, we went for a new recipe, from a new cookbook. Because of our love for the Best of the Best from Hawaii cookbook, we decided to order the Washington version. Dan found this Berry Muffin recipe, which we made up with some raspberries we bought from SeaBreeze Farm. Dan suggested a bit of oats on top, so we adapted the recipe slightly. They were delicious, if I do say so myself.
Fruit Muffins
3 cups all purpose flour
1/2 cup sugar
1 Tbspn baking powder
1 tspn salt
1/2 cup brown sugar
1/2 cup butter, melted
1 cup milk
3 large eggs
1 1/2 cups fruit or berries
1 Tbspn brown sugar
1/4 cup rolled oats
Preheat oven to 400 degrees F. Sift flour, sugar, baking powder, and salt into a bowl. Add 1/2 cup brown sugar and stir to blend. Combine melted butter, milk, and eggs. Stir into dry mixture until just blended. Fold in berries/fruit very lightly and carefully. Spoon into well-greased muffin tins. Sprinkle tops with remaining brown sugar, then with rolled oats. Bake for 20 minutes. Makes a dozen muffins.
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