Monday, November 21, 2011

Cranberry Crunch Muffins: Feed 'Em and Weep

I am OFFICIALLY overwhelmed. I only THOUGHT I was crazy before but now I'm in that unholy land of so much to do that depends on someone else getting their crap done so I'm spinning my tires. I'd rather EAT the moving boxes than be in that position. The Dev's is doing his very best to calm me but he has seen the crazy in my eyes and knows it's basically just a countdown to meltdown now.

All this while trying to keep the kids from going haywire and reassure them that their stuff isn't going into a box so I can donate it (yet). Thing 1 has moved with us a bit so she knows to roll with she's seen what her new bedroom is going to be. Thing 2, on the other hand, is sensing my stress. Packing with a toddler could be an Olympic event, I'm convinced.

And the baby? he's too busy growing and farting to care. (How can something so sweet and cute stink so much????)

But despite all that looms on the horizon, Thanksgiving is coming first and that means gratitude and food in delicious cooperation.

With so many great flavors this time of year, it's easy to whip up some yummy breakfast items to stave off the  maddening crowd while you prepare the turkey day feast.

These cranberry muffins are a perfect example of using what is in season....I didn't use oranges for my batch since I have some tangerines on the counter.

Preheat the oven to 375 and spray or line your large (think coffee house) size muffin pans.

 4 cups Ap
1/2 cup sugar
2 tbs baking powder        Blend together in a large bowl.
1 tsp salt
zest of one orange

2 eggs
1/2 cup veg oil
1 1/2 cup milk                 Whisk together before adding to the dry stuff but don't over-mix.
1/2 cup orange juice

2 cups chopped cranberries  Now add these and stir together before filling muffins cups 2/3 full.

1/2 cup chopped walnuts    
1/2 cup brown sugar
1 tsp cinnamon

 Sprinkle the walnuts and sugar on top of the muffin batter and bake for approximately 20 minutes.


Mother B said...

Is there any flour or something....I wanted to make something gluten free for Pook and the clan.

Mrs. V said...

I like rice flour in muffins but-considering the amount in this recipe, I'd wager a combination of flours would work well for structure--I know you know this but for any other readers: sift the flours together a few times before blending.

Anonymous said...

Bless your soul. Moving with three kids and still bakin' away!