The forecast is oh-so-gloomy today so I’m happy to spend the morning with a warm cup of coffee and a pup snuggled up beside me on the couch.
Since I was on Spring Break this past week, I felt the need to bake (just once). So I made a batch of Banana Chocolate Chip Muffins. I ran across this recipe from On Our Weigh To Health a few weeks ago and have made them twice now (which means they’re lazy cook approved!). It’s easy, delicious and healthier than your average muffin!
If you know me at all, you know my addiction to our local Drip coffee shop. I’ll admit that my home brewing isn’t quite as delicious, but it’s pretty dang tasty (and it saves you from leaving the house on a lazy Saturday morning!). In fact, it’s so good that I gave my Keurig and collection of K-cups to my sister and I make a cup of drip coffee every morning.
Ok! Let’s get started on making that coffee.
For making drip or pour-over coffee at home, you’ll need:
- coarse ground coffee beans (I haven’t invested in my own coffee grinder so I cheat by using the grinder at Trader Joe’s on the “drip” setting – be sure you choose drip instead of auto-drip so that your grounds will be just right)
- a ceramic drip coffee filter (got mine at World Market for only $7!)
- #4 coffee filters
To start, boil some water in your tea kettle. If you don’t have a tea kettle, microwave some water for about a minute.
Set up your pour-over station by placing the ceramic coffee filter on top of your cup (make sure the rim on the bottom of the ceramic filter fits inside of the brim of your coffee cup). Using a tablespoon, dump 2 heaping scoops of coffee into the filter.
Now you’re ready to pour! Pour about 1 1/4 cups of hot water over the coffee grounds (this may take 2 separate pours). Gently stir the grounds after you add the water.
Voila! Now sit back and enjoy your tasty cup of joe.
What’s your favorite way to spend a lazy Saturday morning?
Share this:
One thought on “Drip Coffee and Banana Chocolate Chip Muffins”