I remember this one coffee shop in my college town had the best pastries – they never had a wide variety, but of the 2 or 3 things they had, everything was always delicious. My favorite was the muffin with cream cheese in the middle – it was so decadent and added a rich tinge to anything I was eating that day. Not to mention, muffins are so light and airy – it’s a wonderful juxtaposition.
In my attempt to not be a burden on the family Thanksgiving celebration, I was determined to make some breakfast treats, as I mentioned in Adult Children and Family Holidays; one of those things was a batch of these blueberry cream cheese muffins! Crazy For Crust has this wonderful recipe, which worked up exactly as she said. I didn’t do the streusel – lazy – but I am confident they would have been even better with that added!
My favorite step was definitely putting a dollop of batter, a gem of cream cheese, and then another dollop of batter on top – it was a fun construction inside some cute parchment paper muffin tins, and after they cooked all brown and caramel-y, they stored really well in a big gallon plastic bag for the trip to see the in-laws! I cannot recommend these enough as an alternative to grabbing grocery store or coffee shop pastries – fast and simple!
I make a lot of fruity quick breads; still, I was trying to find something breakfasty on Pinterest and came across this beauty, and was inspired to get to baking. Husband and I just tested out the bike I got at a local flea market, and I was the good kind of tired that makes you want to eat something with great gusto but eat, you know, something sorta good for you.
When I surveyed my ingredients, I had two bananas thawing from being frozen (it’s my last ditch effort to save them if they are about to go bad and I don’t want to just eat them), 1 fresh banana and a bag of dried blueberries. I first put a bit of butter on the walnuts and put them into the oven to roast up – I just like fruit-and-nut bread better when the nuts are roasted. Then I prepared the bread, realizing in the middle that I did not have the egg I needed – so in went a small tub of applesauce. In my opinion, applesauce works for consistency of the bread once it’s cool but it binds less well than egg overall and thus results in an intensely crumbly bread when it first comes out. If you have more patience then me, applesauce is a great addition, but I want a slice of the deliciousness as soon as it is cool enough to touch, so I was eating it with a fork.
Husband and I both agreed that its hard to beat bread with so many fruits and nuts in it, and the quantities of flour and sugar were really quite modest; much of the sweetness and substance of the loaf comes from the fruit itself. The blueberries were what really made it, though – I only really associate blueberries with muffins and bagels, but in this loaf form, they provided a good counterbalancing tang to the sweet bread and the savory walnuts. 10/10, would eat whole loaf if I could, but instead eat one piece each morning with my coffee. 🙂