Something about waking up to thunder always stirs in me a desire to get up and bake.
Maybe it’s the cozy feeling of staying in, or the fact that sweet, baked goods go so well with that first hot cup of coffee. Whatever the reason for waking up at 8 a.m. on a weekend morning, muffins always make a tasty breakfast.
These have a hearty cornmeal and flour base, sweet applesauce and apple juice, and tangy Granny Smith apples. The compote cuts the zing of the apples and provides the perfect syrup for dipping the muffin’s crunchy exterior.
1/2 c. cornmeal
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1 1/2 tsp. baking soda
2 Tbsp. applesauce
1/4 c. apple juice
1/4 c. melted butter
1 c. finely chopped granny smith apple (about 1/2 a large apple)
1 c. blueberries (fresh or frozen)
1/3 c. white sugar
1 tsp. lemon juice
1/4 c. water
Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin. Combine all muffin ingredients in a large bowl, then stir slowly with a rubber spatula until a thick, lumpy batter forms and no dry ingredients can be detected.
Pour the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 15 minutes.
While waiting for the muffins to bake, combine the blueberries, sugar, water, and lemon juice into a small saucepan and heat on high for two minutes. Stir continuously. When the juices are boiling, reduce heat to low and simmer for five to seven more minutes. Stir again every couple of minutes. Remove from heat and pour into a serving dish.
Remove muffins from oven and serve everything hot! I broke my muffins apart and poured the sweet compote over all the little bits of cornmeal and apple. Hubby ate his muffin whole, and dipped it into the compote. Bundle slowly dipped each forkful of muffin into a small compote puddle in her bowl and savored every bite. 😀
However you celebrate weekend mornings, and whatever sounds you wake up to, I hope your day begins with something sweet.