With Christmas approaching only too fast, it\’s time to get cooking; and I\’m thinking about goodies. What kind of goodies? Chocolates? Or cookies; or muffins? If you\’re looking for something new to serve for breakfast, check out The Complete Tightwad Gazette, on page 466: \”Create a Breakfast Muffin\”. I enjoyed experimenting with the recipe. I made quadruple batches, using a large pot as a mixing bowl; and I\’d bake the batter in two lasagna pans. Because I wasn\’t baking the muffin batter in muffin pans, I called these \”unmuffins\”. I would cut the baked \”cakes\” and let them finish cooling before freezing them. I could really get cooking! As I went along, I wrote down my inventions. Here\’s the Buckwheat-Buttermilk version (a double batch): Preheat oven to 400 degrees (Fahrenheit) 2 cups whole wheat flour                   2 cups buckwheat flour              2-2/3 tsp cream of tartar + 1-1/3 tsp baking soda 1 tsp salt (optional)  1 cup sugar 2 \”soy eggs\” (or regular eggs)* 1/2 cup instant non-fat milk powder  + water to make 2 cups (or regular milk, if you desire) 2 Tbsp white vinegar 2 tsp vanilla extract 1/4 canola oil (use another oil, if desired) Add vinegar to milk; and let sit about 10 minutes, while you prepare the rest of the ingredients. In a large bowl, combine flours, cream of tartar, baking soda, sugar, and salt. Make a well in the dry ingredients. Add milk, eggs, vanilla, and oil. Stir quickly to moisten all dry ingredients. If batter seems too thick, quickly add about 1/4 cup of water. Pour into greased and lightly floured pans, and bake 15-20 minutes. Enjoy!*A soy egg is 1 heaping Tbsp of soy flour and 1 Tbsp of water, well mixed.