The other day when I was at the store I was searching for some granola. I wanted something without old dry raisins, without freeze-dried fruit, without artificial-taste and too much sweetener. Too much to ask? Could be. I left the store without any granola. Then I remembered a recipe I had seen in a cookbook a long time ago ... granola that could be made in the microwave.
Lemon poppyseed muffins are one of my all-time favorites! I've been tweaking this recipe for awhile and hit upon 100% success yesterday. The tang of the lemon, the crunch of the poppyseeds ... absolutely divine to pair with a hot cup of coffee or tea. Lately I've been less than thrilled with store-bought muffins. The flavor, the consistency ... the price.
We all know the mantra by now: breakfast is an important way to start your day off right. But what we know and what we actually do can be two quite different things. ;) If you're like me, it's all too easy to fall into the same-old, same-old routine -- especially when you don't have much time. (For me, that often means grabbing coffee and a container of yogurt.)
Canned pumpkin costs more this year as you've probably noticed. I've noted that Libby's is the main brand available with the store brand sections of the shelves empty -- and our local discount stores don't have any canned pumpkin at all. Since I was making a pumpkin pie for our holiday get-together and had half a can of pumpkin left (I bought the big 29 oz. can), I decided to make pumpkin muffins too.
With the morning time crunch, eating a hot breakfast can be a challenge to squeeze in. But it gets easier with the slowcooker. Thanks to JoAnne for writing to me and asking about a steel cut oats recipe for the crockpot. She reminded me of this wonderful breakfast dish, perfect for the season's cooler temps.