These days, when the weekend rolls around, I pick up Marion Cunningham’s Breakfast Book (my volume is part of the out-of-print Good Eating, which includes the Supper Book as well), and she provides all the inspiration and most of the means for breakfast on Saturdays and Sundays.
Like these lemon yogurt muffins (Saturday). Modest and unassuming, but capable of winning hearts and minds in the short time (20 minutes!) it takes to get from the mixing bowl to the table.
Combine 2 cups of flour, 1 teaspoon each baking powder and baking soda, 1/4 teaspoon salt in a bowl. In another bowl, mix together 1/4 cup sugar, 2 tablespoons honey, 2 eggs, 1-1/4 cups yogurt, 1/2 stick of melted butter, and 1 tablespoon lemon zest. Add dry to wet, blend, spoon into buttered muffin tin, and bake for 15 minutes or just brown on top. Meanwhile, bring 1/3 cup lemon juice, 1/3 cup sugar, 3 tablespoons water to boil for 1 minute to make a syrup. Once the muffins are done baking, poke the tops a few times with a fork and drizzle syrup over each hot muffin. Especially good warm.