Breakfast is one of those meals that challenge me. I rarely feel like eating when I get up, but make myself eat something since this is the most important meal of the day. So they say!
Today, though, I remembered something I read about making muffins from pancake batter. Pancake batter is simple enough, doesn’t need a great lot of thought. Just “dude it up”, I thought, and it becomes muffin batter!
I often make pancake batter without milk, using applesauce and egg for the liquid. Today I had milk but no eggs, so I made the batter with applesauce and milk for the liquid.
Fortunately, I had a scant cup of flour. Sometimes I “make do” up to a certain point, then discover I’m missing an absolutely vital ingredient in sufficient quantity to finish the experiment! Flour, typically, is that vital ingredient I discover I haven’t enough of, but not today!
I added cinnamon and grated some nutmeg into the batter, which I divided into five mini-loaves in a mini-loaf pan. Yeah, I decided to make mini-loaves instead of muffins! No significant difference, really, except shape. That and I found the mini-loaf pan first.
I made a crumble of butter, walnuts, and brown sugar to add to the top of the mini-loaves that were supposed to be muffins that would have been pancakes were I short any more ingredients than I was…!
Whew! Breakfast is so complicated!
Baked and removed from the mini-loaf pan, the mini-loaves looked edible! I congratulated myself on making something different yet edible with barely enough of anything to make anything. Then I put a dollop of butter on top of each mini-loaf and a wee bit of marmalade.
It’s a good thing I make coffee strong and black because the mini-loaves needed something astringent and bitter to knock down the sweetness, but the result was mighty tasty, light, the reason I will skip lunch, then finish the day with homemade vegetable and noodle soup. If I have enough ingredients, that is!