Dana Slatkin

Bran Muffins with Honey and Peaches

Banana Raisin Bran MuffinsBreakfast has always been my favorite meal of the day. I just can’t leave home without it. Come over shortly after sunrise and you’ll always find a pot of oatmeal bubbling on the burner, eggs boiling, or soy sausages browning. It’s what sets me in motion, filling me up with energy and optimism.

But even in my household, there are breakfast skippers — namely my husband and my teenager. They would rather sleep a few extra minutes than be bothered for a morning meal. Can you relate? Not me.

The other morning, I was determined to coax the slugs to the kitchen table. I knew the sweet aroma of muffins baking in the oven might do the trick. So I pulled out this recipe, one that I created years ago for a large chain of coffee stores here in Southern California (sorry, I can’t say which).

The original version called for a sticky caramel glaze, which turned the otherwise wholesome muffins into a sugary confection. This time, I baked them up plain, preferring to save the decadence for a real dessert. My reluctant breakfast-goers rushed downstairs to grab them right out of the oven. With a dollop of yogurt and a squirt of honey, they were the perfect sendoff into the morning. Now I keep a batch in the freezer so I never have to eat breakfast alone again.

Are you a breakfast person like me? Try my Root Vegetable Hash Browns and Whole Wheat Banana Applesauce Bread!

There are still a few days left to enter the January cooking contest. Don’t pass up your chance to see your name featured here and share a recipe with all my readers!

Photo credit: tastespotting.com

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