I believe in breakfast. Hearty, tasty, filling breakfast, with a glass of orange juice and a cup of good coffee. The problem is I don't have much of an appetite until ten or eleven in the morning. Which is perfect for a weekend brunch, but doesn't work quite as well early on weekday mornings.
On such mornings, during the best times, I gulp down a banana and throw a couple of granola bars in my bag as I run out the door. During the worst times, my breakfast is a cup of coffee. Always rushing, I find I hardly have time to eat anything, let alone make anything. And at that hour, a stale-oat smelling granola bar, a sour and saccharine-sweet smelling yogurt, or a slightly over-ripe banana quite frankly makes my stomach turn. So rather than relying on processed foods or low-fat yogurt (the astonishingly low calorie content of which will make my stomach growl in half an hour anyway - whatever happened to full-fat yogurt?) I have been trying to invest some time to make breakfast ahead.
These citrus-flavored muffins turned out to be just the right size and flavor. They have just a hint of sweetness, the grapefruit and lemon zest add just the right amount of tartness, and the poppy seeds supply the requisite protein needed for the morning rush.
As I've mentioned before, I usually wrap the left-over muffins in plastic wrap to keep for several days. That way I can throw one in my bag for a snack, and it also helps keep them from getting stale. If poppy seeds aren't your thing, you can also try these blueberry muffins (whose ingredient list I've used as a rough base for these) or whole-wheat chocolate muffins.
Grapefruit-Lemon Poppy Seed Muffins
You will need:
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tbsp poppy seeds
2/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp grapefruit zest
1 1/2 tsp lemon zest
1 tbsp grapefruit juice
1 cup buttermlik
1/3 cup canola oil
1. Preheat oven to 400ºF. Line 12 muffin cup pan with liners. In a small bowl whisk together flour, baking powder, baking soda, salt, and poppy seeds.
2. In a large bowl, beat sugar, egg, vanilla, grapefruit zest, and lemon zest until creamy, 1-2 minutes. Set mixer aside and whisk in grapefruit juice, buttermilk and canola oil into the egg mixture until well blended and the oil has emulsified. Slowly whisk in the flour mixture and whisk until just combined.
3. Divide the mixture evenly between 12 cups. Bake until the tops are golden brown and lightly crisp, 20-22 minutes. Remove from oven and let the pan cool slightly before removing the muffins onto a wire rack. Enjoy.