Hello, this is Kate. This is my guest disappearance on my sisters’ blog. As the third-born in a family of 8 children, my privilege is to make breakfast every morning. One night, we stayed up late, so Dad agreed that breakfast could be at 9 the next morning. Since breakfast would be simple, I set my alarm for 8:30.
After sleeping for awhile I woke up. Looking at my alarm clock, I realized it was 5 am, and went back to sleep. Later, I woke up at 6:47 and, (not realizing the time) I thought I had over-slept my alarm. I groggily rushed out of my room, and, after fumbling with the light switches to find the right one, made it into the kitchen. I stared in disbelief at the oven clock. “6:47... what am I thinking?”
The truth is, I wasn’t. I went back downstairs and, after finding the right switch, turned the stairs light off. Then I got back in bed. I woke up again at 8:05, but stayed in bed to wait for my alarm to go off. It finally did and I went back upstairs to open a can of peaches and butter some bread. Breakfast was almost on time. I hadn’t cut enough bread so I had to cut more, and certain people in our family are not early risers so they can take awhile to get to the table. I am though... 5 a.m.! I make these muffins for breakfast sometimes...
18 Muffins
2 cups whole-wheat flour
1 ½ cups white flour
2/3 cup sugar
4 teaspoons baking powder
½ teaspoons salt
2 beaten eggs
1 cup milk
½ cup plain or vanilla yogurt
½ cup cooking oil
1. Line 18 muffin cups with papers. Preheat oven to 400.
2. Mix dry ingredients.
3. In a separate bowl mix wet ingredients. Add to dry ingredients. Stir together.
4. Fill each muffin cup 2/3’s full. Bake for 15-20 minutes or until a fork will come out clean.
Serve with 18 scrambled eggs.
