Breakfast Quick Breads

I love to have homemade, whole grain bread on hand to have with my breakfast every morning. Since I didn't have time to make the traditional, wait-for-it-to-rise homemade bread, and I didn't want to have the oven on for an hour while making a quick loaf, I came up with this idea. I modified a standard muffin recipe to make muffins that would have a taste and texture similar to bread. Therefore, these muffins contain very little fat and sugar, although they are a bit richer than a normal bread recipe would be, as they contain eggs and buttermilk. They don't contain banana, blueberry, chocolate chips, or even raisins like many muffin recipes would. They use baking powder and baking soda instead of yeast, so they rise quickly, and they only require a short baking time of 20 minutes. These muffins are enriched with whole wheat flour, oats, ground flax, and pumpkin seeds.

Breakfast Quick Breads
1 cup whole wheat flour
1 cup rolled oats
scant 1/2 cup light brown sugar, packed
1/3 cup ground flax seeds
1/4 cup pumpkin seeds
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/4 cup canola oil

Preheat oven to 400◦F. Grease or line a 12-cup muffin pan with paper liners.In a large bowl, stir together all of the dry ingredients. Make a well in the center.
In a separate smaller bowl, beat the eggs, milk, and oil. Add to well, stir until just moistened.
Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.

These muffins turned out very nicely. They aren't as moist and sweet as your typical muffin, but much moister and sweeter than bread. They are excellent spread with a bit of all-natural peanut butter.