There’s an ongoing quarrel in my house. I am a firm advocate for muffins for breakfast. Blueberry Muffins have been one of my favourite things to eat for as long as I can remember; when I was young I’d eat them cut into chunks and in a bowl of milk. Now I can barely wait for them to cool down before taking a bite. The other member of this household, however, insists they are purely a dessert style snack, to be served with afternoon tea or coffee, and that I’m using them as an excuse to eat cake for breakfast.
Maybe I am. Maybe we’re onto something here, and that cake for breakfast is what we’ve been looking for all along. Muffins prove the perfect solution here, a little more structure and substance than a sponge cake, and filled with chunks of fruit, to ensure we’re starting the day in the right way.
There’s something rather special about breakfasts that come straight from the oven and can be served warm. Even if you cheat a little and use a prepared box mix, it still shows a bit more effort than cereal or toast. Golden, warm and crumbly, muffins are always a welcome sight in the mornings.
So, where do you stand on the muffin debate? Are they an acceptable breakfast? Either way, fresh muffins straight from the oven are one of those simple joys in life that is hard to bead.