Lean muffins, good coffee worth waking up for

For many folks, morning doesn't begin until they've had a cup of coffee. For years that's meant stopping at the local Java Joes, yet in this tough economy, those morning stops are more indulgence than necessity.

Still, not many people I know are willing to forgo their morning cup. I know I'm not. So instead I'm brewing at home and using these guidelines to get a cup that is as good as, or better than, one from a coffee shop.

Start with beans - the better the bean, the better the brew. A good bean is all about freshness, fresh-roasted that is. You're lucky if you live near a coffee roaster; if not there are other sources. My local Whole Foods carries some terrific bulk coffee beans and each bin is marked with the stocking date. Try a couple types until you find a keeper. My choice: the Colombian Supremo.

Already buying coffee at your supermarket? There are some decent coffees available there, too. Three years ago, Cook's Illustrated taste-tested eight supermarket brands and found black coffee drinkers liked the lighter roasts of Green Mountain and Eight O'Clock. For those who add milk or cream, Millstone and Starbucks' darker roasts topped the list.

I grind my beans at home in a small Braun blade grinder. (Skip the store's grinders; who knows what bean was in it last.) Food magazines highly rate Capresso Cool Grind and Krups grinders, as well.

Next up, water. I haven't made a cup of coffee with tap water since I brewed a pot using bottled spring water. It convinced me to leave tap water for dishes and rinsing fruit and vegetables. Try it and you'll be convinced too.

Now, method. At one time, Mr. Coffee drip machines sat on millions of kitchen counters, pushing percolators into storage. A percolating pot boils the water (too high a temperature for a good cup) then boils the coffee (ruining an already bad brew), so getting rid of those wasn't a bad thing.

Coffee authorities agree the ideal temperature for brewing drip coffee is 204 degrees. Not all automatic drip coffee makers hit that target, but many come close. And, it's better to let your coffee drip into a thermos, rather than into a pot on a hot plate.

I wash out a glass thermos or drip pot with detergent and a soft brush, and then rinse it well in four to five water changes. With frequent brewing, I add 2 tablespoons baking soda to my thermos or glass pot, fill it two-thirds with warm water, swish it around to dissolve the baking soda and let it sit for 3 minutes, and then, rinse it out well with five to six changes of cold water. This neutralizes the acids in the pot; producing a sweeter cup of coffee.

Seems simple, doesn't it? You could find that, even when the economy improves, you won't go back to Java Joe's again.

Try this recipe: Years ago I drank coffee with heavy cream and sugar. Today, I drink it black and savor the flavor and aroma. I like to make lower-fat muffins to go with my weekend morning coffee. I tinkered with this recipe that first appeared in Cook's Illustrated to make it healthier. Try it with your favorite brew.

• Don Mauer welcomes questions, shared recipes and makeover requests for your favorite dishes. Address them to Don Mauer, Daily Herald Food section, P.O. Box 280, Arlington Heights, IL 60006 or don@theleanwizard.com.

Weekend Coffeecake Muffins

cup unflavored, unsweetened applesauce

½ cup (about 2 ounces) pecans

¼ cup packed dark brown sugar

1 teaspoon ground cinnamon

2 cups unbleached all-purpose flour

1 cup granulated sugar

1 teaspoon salt

4 tablespoons unsalted butter, cut into -inch pieces and softened

1½ teaspoons baking powder

½ teaspoon baking soda

¾ cup reduced-fat sour cream

1 large egg

1 teaspoon vanilla extract

Icing

1 cup confectioners' sugar

1 tablespoon water

1 tablespoon fresh lemon juice

Place a wire mesh strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl and add the applesauce. Set aside.

Place oven rack in center position and heat to 350 degrees. Lightly spray a 12-cup muffin tin with vegetable oil; set aside.

In a large food processor, pulse-process pecans, brown sugar and cinnamon until nuts are ground, about 10, one-second pulses. Transfer to a medium bowl.

Add flour, granulated sugar, and salt to food processor and process about 5, one-second pulses, or until combined. Distribute butter and ¼ cup drained applesauce evenly over flour mixture and process about eight, one-second pulses, or until butter is oat-sized.

For the streusel: Remove 1 cup flour-butter mixture and, stirring with fork, combine with reserved brown sugar mixture until combined. Set aside ¾ cup of streusel for muffin batter and set aside what remains for topping muffins.

Add baking powder and baking soda to remaining flour mixture in food processor bowl and process five, one-second pulses, or until combined. Whisk together sour cream, egg, and vanilla; add to flour mixture. Process about five, one-second pulses or until batter is just moistened. Add reserved streusel to flour mixture and process with about five, one-second pulses or until streusel is just distributed throughout.

Divide batter equally between muffin cups and sprinkle with remaining streusel, pressing lightly into batter. Bake until a toothpick inserted into a muffin's center comes out with several crumbs clinging to it (you do not want it coming out dry), about 18 minutes, rotating pan 180-degrees halfway through. Place a baking pan or waxed paper beneath a wire rack.

Cool muffin tin on wire rack for 2 minutes. Loosen muffins and carefully transfer each one to wire rack.

For the icing: Whisk confectioners' sugar, water and lemon juice in medium bowl until smooth. Spoon 2 teaspoons glaze over each muffin, letting glaze run down muffin's sides.

Serves 12.

@Recipe nutrition:Nutrition values per muffin: 291 calories (28.8 percent from fat), 9.3 g fat (4 g saturated fat), 49.8 g carbohydrates, 1.1 g fiber, 3.3 g protein, 36 mg cholesterol, 292 mg sodium.