Breakfast on the Move...

We recently purchased bagels - everything bagels - savory, toasted, chewy discs of delight. Bagels will be found in our house - once a year - maybe. In 2010 - not at all. I don't know why. It just didn't happen. Food is like that.

I'm a savory - everything bagel. Don't make me bother with a cinnamon, raisin or blueberry. I don't understand the point of it. Why not have just have a muffin instead? More calories in a muffin? Probably. More flavor in a sweet blueberry muffin - yep!

Everytime I eat a bagel and I seriously mean EVERYTIME I eat a bagel, I think back to the early nineties - walking to work on a beautiful Sunday morning; the sun peeking between the buildings; the upper west side streets that normally bustle are so quiet; glancing down 62nd to see the lush green tops of the trees in Central Park in the distance; then stopping by Melissa's deli for my scallion and cream cheese toasted everything bagel - so unbelievably good and toasted perfectly with a skyscraper of scallion cream cheese sandwiched between the toasted goodness. Ahhhhh....

Then...crossing the street to the boutique coffee shop; throw open the doors and my senses are welcomed by fresh ground coffee and rich, robust aromas drawing me in. Cappuccino, please. A wonderful, cappuccino. Not an artificially flavored, creamy, gooey latte that drowns out the rich espresso - no. A simple cappuccino. And I loved it.

After all of these years, and with so many 'breakfast sandwiches' at every fast food, deli and gas station and with their 'push button' lattes and sugar beverages from a box - UGH. My all time favorite, most indulgent breakfast on the go is a scallion and cream cheese, toasted everything bagel with a simple cappuccino.

I think...I just transported myself back in time and I might just stay for awhile.

So I ask, what is your favorite, most indulgent breakfast on the go?

Muffin Donuts = Duffins

The facebook posting has created a lot of interest, so I'm including the recipe for the muffin donuts or Duffins as my husband likes to call them.

1/2 c butter
1 c sugar
1 egg
1 cup ripe bananas (approx. 2 bananas)
1 tsp baking soda
1-1/2 c A/P flour
1 tsp cinnamon
1/2 tsp salt
2 T hot water

Preheat oven to 350 degrees. Place shelf on center level of oven.  Grease muffin cups.
Cream butter and sugar.
Peel ripe bananas and using a fork, mash.
Blend egg into butter mixture.  Mix in bananas.
In hot water, disolve soda.  Add to banana mixture.
Combine with flour, cinnamon and salt.  Stir until blended, mixture should be lumpy.  Do not over stir.
Spoon into muffin pans and bake for 15 to 20 minutes (depending upon your oven) until golden brown.  Do not overbake!

1/2 c Butter, melted
Cinnamon Sugar Blend

Remove muffins from pan and let cool enough to handle.  Working with one muffin at a time, while still warm, brush all sides of muffin with melted butter and immediately toss into cinnamon sugar mixture - coating all sides.  Best enjoyed the same day they are made!

Warning:  The recipe may not sound all that great.  I mean a muffin donut...really?!  But it is hard to eat just one.  So when you make them, plan to be out of the house for the rest of the afternoon and leave them behind - or before you know it, you will have eaten each and every one of them!  Consider yourself warned.