I Love Breakfast on the Weekends!

A lazy morning in Oklahoma. Yes it's hot enough to be playing in the sprinkler that early!

Sunday's are for church, Mondays are for getting back in to the groove of school and work and Saturdays are for pancakes! What better day than Saturday than to do something special for breakfast. I love all breakfast breads and a Saturday doesn't pass by that I don't get out the flour and eggs and think, now what to make for breakfast. There's just nothing better than a tall cup of coffee and some pancakes, or waffles or homemade muffins. What I don't appreciate is the fact that with all the tastiness of a family ritual also comes a not so healthy addition to our diets.

While we were visiting our friends, the Meiers, in OK, Joshua, who is one of the best cooks I've ever met, made these delicious muffins. He pulled them out of a Martha Stewart cookbook that he scored at a White Elephant Christmas party last year. Someone didn't know what they were missing. They are moist, delicious and HEALTHY to boot! Not to mention the recipe is super flexible. You can sub out the raisins for currants, blueberries, craisins or figs (my favorite!). And you can sub out the carrots for zucchini if that's what you happen to have in the fridge.

Anyway, check it out. I think you will love it! And make it this Saturday morning to unwind from the busy week.

INGREDIENTS Makes 12. Nonstick cooking spray 1 1/4 cups all-purpose flour (spooned and leveled) 1/2 cup packed dark-brown sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt 1 cup old-fashioned rolled oats 1/2 cup raisins 3 tablespoons extra-virgin olive oil 1 large egg 1/3 cup skim milk 4 medium carrots, shredded 1 medium ripe banana, mashed DIRECTIONS Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature. (To store, keep in an airtight container, up to 3 days.) Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Thanks Joshua and Melissa (and Martha) for a terrific lazy morning!