Brunch: Part 3

This is the third of a three part series on brunch.

Brunch is such a versatile meal.  You can serve breakfast, lunch or a combination of the two.  When restaurants serve a brunch buffet, they usually offer a selection of sweet items.  When I serve a brunch that's more breakfast than lunch, I prefer to offer something with just a hint of sweetness that also doubles as the bread.  Fruit bread, scones or muffins are all good choices.

Muffins are quick and easy to prepare.  They're usually mixed in a bowl with a spoon.  Muffins run the gamut; they can be sweet or savory, fruit or vegetable, plain or fancy.  When you make muffins, there's one important rule:  don't overmix the batter.  If you do, the muffins will be tough.  Mix the batter only until the ingredients are moistened.  It's ok if there are lumps in the batter; they'll disappear during baking.

One of my favorite muffins, Coffee Cake Muffins, taste like coffee cake, but with the ease of preparing muffins.  Unlike most breads that are best served hot from the oven, these muffins are best made a day ahead. Since the muffins are already baked, there's one less thing to do the day of the brunch.

Coffee Cake Muffins have a brown sugar mixture similar to a streusel that goes in the middle and on top of the muffins.

Line the muffin cups with paper baking cups and lightly spray each one with nonstick cooking spray.  Put one tablespoon of batter in each cup.

Sprinkle half the brown sugar mixture evenly among the 12 cups.

Put the remaining batter on top of the brown sugar mixture, using about 3 tablespoons in each cup.

Sprinkle the remaining brown sugar mixture on top of the batter.

Bake the muffins and remove them to a wire rack to cool.  The muffins can be served as is or with a powdered sugar glaze.  Drizzle the glaze on the muffins while they're still warm.  Once the muffins are completely cool, store them in a single layer in an airtight container until ready to serve.

Without the glaze.

With the glaze.

If you're serving Baked Omelet Roll and Potatoes O'Brien, add a breakfast meat -- bacon, ham, sausage -- and some fresh fruit or a fruit salad.  A batch of Coffee Cake Muffins will round out the meal and make a sweet ending to brunch.

Coffee Cake Muffins

12 Servings

1/4 cup light brown sugar, packed

1 tsp. cinnamon

1/4 cup chopped pecans (optional)

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 cup sugar

1/4 tsp. salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

glaze (optional)

Combine brown sugar, cinnamon and, if desired, pecans.  Stir together flour and next 4 ingredients in a large bowl; make a well in the center of the mixture.  Stir together egg, milk and oil; add to flour mixture, stirring just until moistened.

Place paper baking cups in muffin pans and lightly coat with nonstick cooking spray.  Spoon 1 tablespoon batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture.  Top evenly with remaining batter and sprinkle with remaining brown sugar mixture.  Bake at 400° for 22 to 24 minutes or until lightly browned.  Remove muffins to wire rack to cool.

Glaze:

1/2 cup powdered sugar, sifted

1 Tbsp. milk

1 tsp. vanilla

Combine in small bowl, stirring until smooth.  Drizzle over warm muffins.

© Margaret's Morsels