Recipe from Mark Bittman’s How to Cook Everything.

Coffee cake muffin with pecans and cashews.

Topping:

Mix 1/2 cup packed brown sugar, 1 tsp ground cinnamon, 1 cup finely chopped nuts, 2 Tbsp melted butter

Muffins:

Mix 2 cups all-purpose flour, 1/4 cup sugar, 1/2 tsp salt, 1 Tbsp baking powder in a bowl. Add 1/2 of the topping mixture and stir to blend.

Beat together 3 Tbsp melted cooled butter, 1 cup milk, 1 egg in a separate bowl.

Add wet ingredients to dry ingredients and fold to blend. Do not overmix.

Spoon into 12 well-greased muffin tins, filling about 2/3 full.

Top with the remaining brown sugar mixture.

Bake at 400F for 20-30 minutes, until browned and passes the clean toothpick test.

Serve with sustainably-sourced, locally-roasted coffee.

Bon appétit!

I saw several variations of this recipe last Spring – it is the perfect brunch with in-season asparagus, or paired with a green salade for a light lunch or dinner:

Season and roast several asparagus spears in a 450F oven for about 10 minutes.

When the asparagus are almost done cooking, prepare an egg over easy: crack one egg into a frying pan with a little butter or oil that has heated over medium heat. When the outer white has set, and the inner white starts to set, but is still slightly transparent, gently flip the egg in the pan and cook for another 30 seconds for a very runny yolk, or to your liking.

Flip the egg over in the frying pan one more time, then gently slide it onto the asparagus that have been fanned onto a warm plate.

Season with salt and pepper and enjoy immediately.

Bon appétit!

Wine pairing: Sauvignon blanc would be a perfect pairing. Sparkling wine such as Prosecco would also be lovely, with or without fresh-squeezed orange juice! Cheers!