31 January 2011

TWD: Great Grains Muffins

Not much to report here;  the snowpocalypse continues apace here in the Mid-Atlantic region.  At least once a week we are counseled to take things home in case of snow.  The confusion has not yet dampened my enthusiasm for the white stuff, but it does make it a little difficult to get into much of a rhythm at work.  I'm not sure I've done a full five day week since like November.

Last Wednesday was the first day I actually worked at home.  It was pleasant, but I don't think I'd want to do it every day.  I essentially worked at home full time for the past two years.  It has its pluses:  primary among them is the ability to do things according to your own internal clock.  I found last year that I do best when I get up around 8 and putter around leisurely till about 10.  Then maybe a long break after lunch, and back to it in late afternoon and after dinner.  I do my very best work between 11 and 2 at night. 

In addition to making very good use of the wellies I bought last year, I've been ice skating, sewing some

 quilt blocks

took a day trip to fabric shop in NYC:

and I have done some baking.  In January I made both the lemon poppyseed muffins

and the bundt cake.

 (of which I don't seem to have taken a finished photo)

They were both ok.  But nooooothing compares---nooothing compares 2 this week's muffins, chosen by Christine at Happy Tummy.

I admit.  I wasn't gonna make these at first.  They sounded a little too aggressively granola for me: whole wheat flour, oats, corn meal, little sugar, fruit, maple syrup.  Not interesting.  But once I ascertained that I had all I needed:
I went on ahead anyway.  What did I have to lose?

The batter mixed up fast and easy--faster even than the lemon poppyseed muffins.  It was a little wetter than I expected but not bad.  I cleared the cabinets and put in Craisins, walnuts, and almonds.

Then off to the oven.  I got 20 muffins out of the batter.

I'm still getting used to my oven here, but these baked up faster than the recipe stated.

And they are SO GOOD!  Perfect texture, not too oily, the different grains give just enough flavor to make them interesting without dominating and the maple syrup takes them over the top.  I inhaled 3 of them with butter immediately.YES.  I suggest you proceed immediately to Christine's blog for the recipe.

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