Whole wheat and rye muffins
There’s been nothing like feeding a growing, exploring, tiny new eater to inspire me to seek out new recipes, ingredients, and techniques – healthier, simpler, easier meals that fit into our new normal (a normal that includes a tiny, joyous, screechy, maniacal human tornado). I’m not sure how we’d survive without the minutely detailed weekly meal plans and grocery lists I put together every Friday, and planning for easy breakfasts is particularly necessary. Aldo isn’t one to wait for breakfast (neither am I, let’s be honest), and stumbling around pre-caffeine isn’t a good time to start contemplating that day’s first meal.
So nearly every week I plan to make something ahead – a few pans of granola, an egg bake, or a batch of something baked and tasty that we can pair with some yogurt and fruit for a quick, filling, satisfying breakfast. Because Aldo eats all of these things too, I’m newly inspired to incorporate fruits and vegetables, whole grain flours, and healthier sweeteners into my baking routine, and the recipe I’m sharing here is the most recent success (there have been others, too, and hopefully I’ll get those on the site soon). These muffins are made with half whole wheat and half rye flour and sweetened only with a bit of molasses, making them nearly savory and deeply toasty. Perfect for pairing with scrambled eggs and a bit of cheese on a brisk fall morning. Read more
