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Thursday, December 4, 2008

Ever since I went to New York a few weeks ago, I’ve been enjoying a new morning routine. In addition to my cuppa coffee, breakfast is always eaten. That one important meal-o-the-day was one that was often times a passing fancy instead of a main stay and I’ve turned over a new leaf.

The first day (and every day thereafter) my friend Edie and I left the Hotel Barclay for some sightseeing fun, we went into a local coffee shop for a bite. This bite turned out to be Greek yogurt and a muffin. Now I’d never had Greek yogurt before and it was a delightful surprise: cool, thick and creamy. It came with about a tablespoon of honey to be swirled it into the yogurt before spooning.

YUM!

Almost everyday since I’ve been back in Chicago, I’ve enjoyed something like this in the morning. Many days since, I’ve gone to the Lavazza across from work and enjoyed their yogurt with strawberries (plain and unsweetened) with a banana muffin on the side.

But I wanted to get back to my routine of eating at home, leisurely style before the day begins. It is a bad habit to rush around in the morning instead of attempting to smooth into the day. For me, it sets the tone for the next hours; if I’m rushing, I never calm down. If I take time to peacefully open my body and mind to my activity, with some food to fuel the effort, my whole attitude is more effective.

Getting the yogurt was the easy part. There were a couple of brands of Greek yogurt at the market and I also enjoyed trying the organic plain by Brown Cow out of California. (This one is also really good to dip chips in).

But I needed some muffins and made some mini-s:
1/3 c butter or margarine
1/2 cup sugar
— Cream together then beat in
2 eggs
— Add in lightly
3 mashed bananas
— Stir in
1 1/2 cups flour
1 t baking powder
1/4 t salt
as many walnuts as you can stuff in there (about 3/4 cup with some reserved to sprinkle on top before baking)
— Bake at 400 degrees in greased tins for about 20 minutes

Makes about a dozen regular size muffins. I made them smaller and got 18.

Only thing about mine — next time I’ll wait a couple of days more for the bananas to turn completely black before using for baking. Mine weren’t quite as sweet as they should be.

I also have seen Baking Soda used instead of Baking Powder so I’m going to give that a go too. Any reasons that makes a difference?


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