We narrowly averted a breakfast crisis this weekend. We had run out of bread the day before, and the chickens have gone all sneaky and are hiding their eggs on us. Which meant that Saturday morning we had very few breakfast foods in the house.
I figured I could whip up a batch of muffins to fill the void. But it turns out that most quick bread recipes call for eggs. Flipping through my beat up copy of Joy I found just one egg free quick bread recipe – and it make beer bread. Their beer bread is dark, dense, and crumbly. It’s amazing with soup, but not really something I’d turn into breakfast muffins.
But I was working on a deadline (we were getting hungry) and I didn’t want to spend a lot of time researching. So I figured I could make it do. The flour in this recipe is half all purpose and half whole wheat. I changed that up, replacing the whole wheat portion with buckwheat. I added butter to keep things moist and fluff them up a bit. And I added raisins – because I like my breakfast muffins with fruit. I used the lightest beer we had on hand, which also happened to be a fruity flavor.
These muffins were not just passable, they were GOOD. They still had that hint of yeastiness that beer bread always carries. But they were much lighter, and fruitier – which is a good thing in a muffin (probably not in a soup bread…)
I felt like a breakfast hero all morning!