biffins for bfast

It’s gonna be a hunkered down kinda weekend — digging into hundreds of pages of readings for classes on dynamic systems theory applied to human development, cognitive biases, paradoxes in group learning, and waaaay down at the molecular level –synaptic plasticity . I am coming to terms with the fact that it’s not possible for this human to read, much less integrate, this amount of information.

My Id is demanding indulgence so today’s (late) breakfast experiment is something between a biscuit and a muffin. Stiff, almost roll-out biscuit dough baked in a cast-iron mini-muffin pan.

the dry…
1/2 cup whole wheat flour
1/2 cup rye flour
1 1/4 tsp baking soda
1/4 tsp salt
generous doses of ground ginger and cinnamon
pinch of cloves
chopped walnuts
shredded unsweetened coconut
some chocolate chips
and 2-3 T coconut oil.

the wet…
1 egg
1/2 cup (??) cooked mashed sugar pumpkin (baked last night)
1 1/2 (?) T honey
2 T finely chopped crystallized ginger. (I really can’t get enough of this stuff)

put in at 400 but look like they are browning quickly so lowered to 375.

Timer just went off (16 minutes). Here they are… as yet untasted.


hellz yeah! just the right mix of hearty, salty, and sweet. definitely requires one to adjust expectations of previously tried baked goods.