It’s no secret that the only meal I’m really good about remembering to feed myself is dinner. Lunch is about a 50/50 shot, depending on how absorbed in work I happen to be that day (and whether or not Jackson’s working from home), but I can be pretty good about breakfast – if I set myself up correctly. Normally that means making a batch of something that I can grab from to eat all week, since I am not, despite my best efforts, a cereal or eggs person.
Enter pear and granola muffins.
They’re exactly what I’m looking for from a grab-and-go breakfast perspective – sweet, but not so sweet that you feel like you’re eating dessert, with enough texture to keep things interesting, and enough substance that two muffins (and maybe a piece of fruit) will keep me full and happy through lunchtime.
Admittedly, they were also an excuse to play with the idea of baking from ratios – a concept I picked up from Michael Rhulman’s blog (and also his excellent book, Ratio*, which I placed on hold at the library the second I discovered it and am now devouring).
*Not an affiliate link, I just think you should read this.(more…)