there is nothing like muffins on mondays. in fact, i’d go so far to institute muffin mondays. small, snack-sized portions. so moist, so satisfying. and so very flexible. they are the yoga masters of baking flexibility, happily welcoming the most bizarre and seemingly disjointed of ingredients and transforming them into the perfect anytime treat. they clean out the fridge and freezer and pantry like few other things can.

i am beginning to realize that i have a great love for fast baking bread goods. i’m talking muffins and quick breads. i guess i’ve always known this. but today, after my week + hiatus from writing, i see that not only have i most recently posted about quick breads, but that i also have at least three different muffin varieties on the docket that have not yet made their debut. 

i just really like muffins, i guess.

these muffins are different, though. inpsired by the gourmet today bible of all things food, these babies are a lovely marriage of various flours, dairy, and fruits. not only that, they showcase the most amazing homemade buttermilk (thanks to my friendly neighborhood fermenter), fresh goats milk (thanks to those cute goats at catherine ferguson academy) and fresh eggs (thanks to my nanny’s dear friend). these muffins cause quite the oral riot. 

buttermilk a la blair

and, they are a fantastic way to start the week. after  last week’s wildness (from planting to composting to eating to harvesting asparagus to earth day to a “quick weekend trip to philly” (note that philly is a ten hour drive from detroit) to the garden a la grande to monday night soccer league), these muffins were just what a tired yet content gwen marie meyer needed. 

neighbors brittany, willis, and monica posing in front of their handy-work, the new garden a la grande. how cute are those cold-loving babes planted behind them?!

with no further ado, i do give you….

happy mouth muffins: cranberry, wheat, and a whole lot of love
inspired by raisin bran muffins from gourmet today edited by ruth reichl

3/4 cup wheat germ
1/4 cup graham flour
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup sugar
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup dried cranberries
2 eggs
1/2 stick (4 tablespoons) butter, melted and cooled
1/2 cup traditional buttermilk
1/2 cup goats milk
3/4 cup mashed bananas
1/4 cup honey
1/2 teaspoon vanilla extract

1. put rack in the middle of the oven and preheat to 400. butter muffin cups.
2. spread wheat germ and graham flour on a large jelly roll pan and bake until golden brown (not burnt!).
cool completely on rack.

3. stir together toasted flour, other flours, sugar, baking soda, baking powder, slat, cinnamon, nutmeg, and cranberries in a large bowl.

 4. whisk together eggs in another large bowl until well combined. add butter, a little at a time, whisking until mixture is creamy. stir in buttermilk, bananas, honey, and vanilla, then fold in flour mixture until well combined.

5. spoon about 1/3 cup batter into each muffin cup. bake for 10 minutes, then rotate to ensure even baking. bake for another 8-10 minutes, until puffed and golden and a wooden toothpick comes out clean. cool in pan on rack for 5 minutes, then remove muffins from pan and cool slightly on rack.