One morning when my son was small, after a long weekend of pancake, bacon & egg, and pastry-from-the-bakery breakfasts, I gave him a bowl of cereal and milk. He wasn’t too impressed, and I explained that because it had been a holiday weekend we had been eating some special breakfasts. A few days later he asked, “When are we going to have special breakfast?”

     Around here we’re all (still!) are a bit groggy in the mornings from the time change. After two perfect spring days last week, we had a raw, snowy day yesterday and are expecting more of the same for tomorrow.

     I’m all ready with a “special breakfast.” These muffins are much less decadent than breakfasts we sometimes eat on long weekends, but they’re pretty special for a weekday. They aren’t too sweet, but you can make them more treat-y with a half cup of chopped pecans or chocolate chips, stirred in at the end.

Banana-Flaxseed Muffins

1-1/2 cups flour

3/4 cup flaxseed meal (I prefer golden flax from Bob's Red Mill)

1/2 cup sugar

1-1/2 tsp. baking powder

1/4 tsp. salt

2 large ripe bananas, mashed

1 egg

1/3 cup milk

1/4 cup (1/2 stick) butter, melted

1 tsp. vanilla

1.  Preheat oven to 350 degrees. Butter (or line with cupcake liners) a 12-cup muffin pan. Mix flour, flaxseed meal, sugar, baking powder, and salt in large bowl.

2.  In medium bowl, mash bananas. Mix in egg and milk with mixer or egg beater. Add melted butter and vanilla, and mix well. Stir wet ingredients into dry and stir with spoon until just blended. Do not over-mix.

3.  Fill prepared pan with batter, filling each cup about 2/3 full. Bake until light golden on top, about 25-30 minutes. Watch closely at the end. Flax makes things brown quickly. Tester should come out clean. Cool in pan a few minutes, then turn onto rack to cool just enough to eat.