Ah there's nothing like a good muffin for breakfast--because they're really just glorified cake without the frosting and I'm not that big on frosting anyway unless it's that cheap-o, made-from-pure-lard bakery stuff which I adore.
Muffins are the way you can eat cake and feel good about yourself.
This one uses cherry puree but don't despair if you don't have cherry puree, you can use any fruit puree you desire, I just used cherry puree because I was trying to get rid of some old canned cherries that were past their expiration. Apricots, peaches, applesauce, mangoes, pears, pineapple--it would all be good.
2 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup buttermilk or sour milk
1 cup cherry puree
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 teaspoon vanilla
rolled oats for sprinkling on top
Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Add buttermilk (and you can substitute a cup of milk that has set with a tablespoon of vinegar for buttermilk or sour milk), puree, margarine or butter, shortening and vanilla.
Beat until smooth. Add eggs one at a time and beat a bit more. Pour into greased muffin cups, sprinkle with rolled oats and bake at 350 for 25 minutes or until nicely browned.
Sponsored by Pak Naks--decorate your stuff!