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If you thought the title might suggest a delectable egg inspired recipe, you guessed wrong.  If frittatas and omelets float your boat I’m sorry to disappoint you.  For my taste an egg is at its best when it’s blended, disguised, and then transformed into pancakes, meatloaf, and today, into a muffin.

I went to bed with these muffins in mind(actually with the book open on the counter in the hopes that Mr. Darcy would “surprise” me with a sweet offering). Thinking ahead to a rain-dripped day after two weeks of wintry mix blended with four poor, sick, coughing children and the idea of another long day in the house-only a sunny recipe could get the morning off with rose-tinted glasses.

Dorie Greenspan’s Great Grains muffin recipe has been my go to recipe for a cheerful sunny breakfast over the past month.  Fourth or fifth time in the making, I could already taste the cornmeal and oatmeal texture, the golden maple syrup, the dried fruit and nuts.  Served with a slice of sharp cheddar quickly melting with the warmth, it’s light where the sun don’t shine.  It’s the muffin to get me through the last winter days into the fresh berry muffins around the corner.

I heart Dorie Greenspan+Baking.

Great Grain Muffins
from Dorie Greenspan’s Baking from My Home to Yours

• 1 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1/3 cup old-fashioned oats
• 1/3 cup cornmeal
• 1/4 cup sugar
• 2 tsps baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk(or regular milk combined with 1 tbs lemon juice to make one cup)
• 1/3 cup pure maple syrup
• 2 large eggs
• 1 stick(8tbs) unsalted butter, melted and cooled
• 3/4 cup moist, plump prunes or other dried fruits and/or nuts(I used dried cranberries and chopped pecans)

1.Preheat 400 degrees.  Spray muffin pan or use muffin liners.

2.In a large bowl whisk together dry ingredients.  In large glass measuring cup whisk together the wet ingredients.  Pour liquid over dry ingredients and with whisk or spatula gently and quickly mix by hand.  If the batter is a bit lumpy, don’t worry.  Stir in fruit or nuts and divide batter amongst the cups.

3.Bake for 18-20 minutes or until tops are golden and thin knife inserted into the center of the muffins comes out clean(it take less time in my oven, so watch carefully).  Transfer to a rack and cool for 5 minutes and then lift muffins from pan and cool on rack.

4.Serve with butter, cream cheese, slice of cheddar, jam, or plain.

5.Smile, the sun will come out tomorrow.

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