Breakfast. The meal that I consider the most important of them all. I can skip any other meal and not feel the pangs as long as I've had a hearty start to my day.
Breakfast usually consists of a cup of coffee, a glass of juice or milk and poha, upma, eggs, dosa, bread. On occasion, I make pancakes and we have them with maple syrup. But elaborate breakfasts are meant for special occasions like weekends or birthdays.
What was special this time around? Well, several things. We completed 11 months of being married on Saturday. But we weren't together on that day as I was out camping in the Himalayas, jumping off a cliff, climbing a rock and doing a lot of other rather strenuous things. And I was cut off from the rest of the world. Even from S. And I had no idea that he was running a temperature. When I got back, I was really in no condition to cook anything elaborate. But the next day, I thought I had to make something really special to make up for everything and help S feel good.
It was just then that I saw Strawberry Muffins on Sharmi’s blog and I knew I just had to make them for breakfast. But I didn't have strawberries at home. I thought I'd use my strawberry crush. But then I remembered the stuff I used to have for breakfast at Barista when I was working in Gurgaon: Almond Raisin Muffins and a Latte. We'd just bought a packet of raisins and I had a packet of almond slivers which I received from Canada. I modified the recipe I found on Sharmi's blog to make these fluffy, absolutely out of this world muffins.
3/4 cup Milk
Place all the ingredients except the raisins and almonds in a food processor jar fitted with the dough blade. Run the food processor for 2 minutes until the ingredients form a batter.
Grease 12-muffin pan.
Blend the raisins into the batter and pour spoonfuls of the batter into the muffin moulds. Sprinkle the almond slivers on top and bake in a hot oven (400 F) for 20 minutes.