Before I get to this post's delicious morning muffin recipe, I must tell you about my exciting, edge-of-your-seat weekend!
This past weekend, my husband and I had a Huevos Rancheros Taste-off! The two condenders:
Moose and Sadie's
Let me first say that both Huevos Rancheros were so good we practically licked our plates... That being said, they were very different from each other.
Moose and Sadie's used two gently warmed corn tortillas and layered re-fried beans on each. Two eggs over easy topped the layers, followed by tomato salsa, two slices of avocado, and a whole mess of sour cream. I loved the flavors in this dish as the corn tortillas melted away and the avocado added a creamy deliciousness. It wasn't spicy. I also really liked the soft eggs; after all, this is the dish that sold me on runny eggs.
Hell's Kitchen, on the other hand, used two deep-fried corn tortillas and layered chunky black beans on each. Then, they topped the layers with hashbrowns, scrambled eggs, tomato salsa, melted cheese, and sour cream. This dish was spicy! I loved the addition of the hashbrowns, and the beans were delicious! But, the scrambled eggs did nothing for me.
My husband liked Hell's Kitchen's Huevos Rancheros better because the flavors were stronger and the textures were more diverse. I agree with that assessment, but I liked Moose and Sadie's Huevos Rancheros better. The dish is named after the eggs. I don't want my eggs scrambled and hidden in the pile of food. I want their runny yokes mixing with everything else.
What do you think? Which is your favorite??
Speaking of delicious breakfasts... these Banana Espresso Walnut muffins are sure to please anyone. Deliciously moist, they are a great addition to any brunch party.
I'm usually not a fan of nuts in my breakfast baked goods, but I did like the walnuts in these muffins. That said, you could easily omit them and the muffins would still be delicious! Plus, the flecks of espresso make me smile. :)
12 muffins, 60 minutes
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups walnuts, chopped
1 tablespoon expresso, finely ground
6 tablespoons unsalted butter
3/4 cup sugar
2 teaspoons vanilla extract
1 cup plain yogurt
1 1/2 mashed overripe bananas (about 3 large bananas)
- Preheat the oven to 375 degrees Fahrenheit. Grease 12 muffin cups or line with paper liners.
- Heat a small skillet over medium-high heat. Add the walnuts and lightly toast for a few minutes, or until fragrant and lightly browned. Toasting nuts can go from lightly brown to burnt in seconds so watch carefully. Remove from heat immediately.
- In a medium mixing bowl, add 3/4 cup toasted walnuts, flour, baking powder, salt, and espresso. Stir well to combine.
- In a large mixing bowl, cream the butter until light and fluffy. Beat in the sugar and then add the eggs one at a time. Mix in the vanilla, yogurt, and bananas.
- Add the dry ingredients to the wet ingredients. Stir gently just until combined. The less you stir, the softer the muffins will be.
- Spoon the batter into the prepared pan. Top with remaining walnuts. Bake for 25 minutes, or until golden. Let cool for about 5 minutes before removing from pan and serving.
Adapted from Super Natural Cooking by Heidi Swanson.