I like to think I’m a morning person, but there are days I start hitting snooze the button and can’t stop. I guess once I’m actually out of bed, I have plenty of energy and love mornings. On the weekends, I miraculously wake up before my alarm would have ever gone off during the week. Go figure. There are a few things I like to do that make my mornings great and have been a welcome change to the slow drudgery of the weekday morning.
1. I wake up really early, and I read before anyone else is awake. When I was visiting friends last weekend, I woke up before everyone else and read a few chapters of my book. It’s hard to be social in the morning if you haven’t had that alone time yet.
2. I make myself a latte. I can’t live without my Nespresso machine now, so this has become an everyday thing. I got an aeropress, too, that works wonders! It’s a really inexpensive way to make espresso coffee. Then I steam some milk and have myself a latte. It’s a good ritual. Rituals keep me sane.
3. No, I don’t usually eat breakfast, but I should! Hence the muffin recipe. You can make these on Sunday and have plenty to last throughout the week. Then just grab one on your way out the door.
4. I take a slightly cold shower. Stay with me here! It’s much better for your skin! It’s not a freezing cold shower, more like a lukewarm shower. It will wake you up, I promise.
5. I listen to the same podcast (The Daily from NYT) every day on my way to work. It’s just fifteen minutes, and it’s a great way to get in some news and listen to something informative before starting my workday. I’m the queen of efficiency, so listening to an audiobook on my way to work is also a great way to get in a few hundred pages a week. But listen to something positive to help you get into the right headspace.
The one thing I don’t do first thing in the morning is exercise. I do it when I get home from work. For those of you that do it in the mornings before work, HOW?! You’re better than me!
Without further ado, here is how I make these mixed berry muffins! Right now it’s a great time to buy berries at the store since they’re now in season. And all the other ingredients, you likely have at home. I even use salted butter since most people already have salted butter. I adapted this from the Tate’s Bake Shop Cookbook, which is incredible and you have to buy it!
First, mix together your dry ingredients. This recipe has a whopping four and a half teaspoons of baking powder, which gives these muffins a nice puffy top in the oven.
Then you mix together the wet ingredients in a separate bowl. Mix the dry and wet together until just moistened. Don’t over-mix. Then fold in those berries. I used blackberries and blueberries. You can use fresh or frozen.
Grease your muffin tin thoroughly, and add the batter to each cup. They’ll be very full, but they should be. Then sprinkle the tops with raw turbinado sugar! So so good. You’ll bake for about 30 minutes.
There you have it! See the recipe below.
MIXED BERRY MUFFIN RECIPE
makes 12 muffins
3 cups flour
4 1/4 tsp baking powder
1/2 tsp baking soda
1 1/4 cups granulated sugar
1 cup salted butter, melted
1 1/4 cups milk
2 large eggs, lightly beaten
zest of one lemon
2 cups of fresh or frozen blueberries and blackberries
Preheat oven to 400 F. Grease a standard muffin tin.
In a large bowl whisk together flour, sugar, baking powder and baking soda. Set aside.
In a medium bowl, mix together the eggs, melted butter, milk and lemon zest.
Stir the wet ingredients into the dry ingredients. Mix until combined. Fold in the berries.
Fill each muffin tin. Bake for 30 minutes or until knife comes out clean when inserted into the center of each muffin.
Save for up to a week.