Muffin Monday

We love Muffin Mondays. Starting the work week off with some hot, delicious muffins just seems to make the next seven days seem so much sweeter.

Here’s how it works. First, I have a collection of my favorite muffin recipes to choose from (don’t fret your pretty little head over that one, they’re all right here on this website).

You’re going to need to have a pretty big plastic bowl with a lid on it. Check in the food storage section of your local Stuff Mart. The lid is pretty important, but not necessary. You can just mix it all in a bowl and cover it with aluminum foil overnight. However, if your husband does you a favor by going downstairs into the kitchen late Sunday night to get you a glass of water and opens the fridge to sneak a handful of grapes and upon reaching past the muffin bowl, knocks the entire thing on the floor and wakes up the dog and has a huge mess to clean up and you only wind up with 16 muffins instead of 24, you’ll understand how important it is to get a plastic lid.

Next, mix up your muffin batter. There are two reasons I do this on Sunday night.

1. I mill my wheat in a grain mill and it is loud enough to wake the dead. I love morning quiet as long as possible. Evening quiet, I can take it or leave it.

2. I don’t want to go to the trouble of mixing up a bunch of muffins on Monday morning when I’m trying to square everything away for school. Plus, it makes Monday morning so much sweeter knowing it’s all there waiting for me to just scoop in to the pan and pop in the oven.

Okay, actually three reasons:

3. Have you ever inhaled the intoxicating aroma of banana chocolate muffins wafting through your kitchen. Ain’t no way a Monday can be bad after that!

Now put the lid on (or if you’re a risk-taker, the aluminum foil) and pop it in the fridge overnight.


There it is, all fat and happy and tucked into a chilly bed for the night.

In the morning, just scoop the batter into two muffin pans and pop them in the oven.


C’mon, don’t be stingy. Fill them suckers up to the top!

In about 25-30 minutes, you’ll have a fresh, hot, delicious breakfast. What a great way to start the work week!


Now, a note on portions: Every single muffin recipe on this website makes two dozen muffins. Here’s why: whether you have seven kids like me, or just one kid who is off in college and a dog that thinks you are his mom, you should always make this many muffins. Muffins freeze beautifully, so even if you don’t plow through them in one morning (like we do around here), you can toss them in plastic freezer bags and toss those babies in the freezer. Warm them up in the microwave for about a minute or so and you’ve got fresh-baked love all over again (without all the prep work).

Oh, and I almost forgot…

You can’t have muffins without the muffin dance. We made this up years ago and it stuck. Here’s an old video of a couple of the boys doing the muffin dance. Check it out!

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