Well it’s hard to top last week’s post!! I have nothing funny or humorous to share about these muffins. I can however, fill you in on how things are going with the rabbit. Actually she’s a bunny…only a few months old, which makes it that much harder to resist falling in love with her. I keep telling myself that when they grow tired of her, it will be easy for me to find a home and part with her…but honestly she seems worth the effort for now.
She’s VERY well-behaved, loves to interact with us, doesn’t have accidents when we let her have a little roaming time…and as you’ve seen…she’s SUPER ADORABLE!! And you can’t beat the fact that so far…hubby is SO in love with enamored of her that he does all the “work.” He said he doesn’t want to give me any reason to boot her out. Plus he really likes doing it….he’s rather pet crazy at the moment. If you have no clue what I’m talking about, you can read last week’s post here. I still can’t believe we have a bunny for a pet! Crazy!!
So on to these muffins. I can’t remember where I stumbled upon this recipe, and normally I create my own muffins, but this one sounded way too good to pass up. I know baking is an exact science, but I feel like I have a little more leeway when making muffins. In fact, there is a “create your own muffin formula/recipe” in The Complete Tightwad Gazette (a book near and dear to my heart that I referenced in my Puffy Pancake Post) in case you’re interested. I really changed these quite a bit, but they were my starting point so I’m linking below.
Lemon Cranberry Muffins (adapted from Taste of Home) ~ Yields 24 muffins
4 1/2 cups freshly ground whole wheat flour*
1 1/2 cups sugar, sucanat or honey granules
2 Tbsp + 2 tsp aluminum-free baking powder
1 tsp sea salt
1 1/2 cups whole milk
3/4 cup coconut oil or melted butter
2 lemons (juice and zest)
3 cups cranberries (frozen or fresh), diced or halved
Preheat oven to 400 degrees. In a large bowl stir together flour, baking powder and salt. Place sugar in a small bowl, add lemon zest and rub zest into sugar until fragrant. In another bowl, beat eggs, milk, melted butter or oil and lemon juice. Slice cranberries in half (or dice).
By hand, add dry mixture to wet mixture and stir until just combined. Do NOT over mix. Fold in cranberries gently. Grease muffin pans…this is something my girls are happy to do for me. Using your ice cream scooper, scoop batter into each cup about 2/3rds full. I find using the ice cream scooper is less messy and helps to have an even amount in each cup.
Bake muffins for 18 – 20 minutes, and then cool in muffin pan on a cooling rack if you can wait that long. These muffins are quite addicting, and a favorite around here.
The original recipe only made 12 muffins. With a family of 5, making a batch of 12 muffins is a complete waste of my time. They are scarfed down in no time, and looking for more! These girls seem to stay hungry, and keeping them fed can be a full-time job…can I hear an Amen? Save yourself some trouble, and always double your muffin recipe. With the *whole wheat flour, I sometimes substitute part of that with freshly ground oats. I’ve mentioned before that I use my coffee grinder to grind my oats…right on the spot. VERY easy!!
If you are new to cooking from scratch, and used to using box muffin mixes…homemade (from scratch) muffins are an easy way to get started. They really don’t take much longer to whip up, and the taste more than makes up for the extra few minutes. Not only that…you know what you’re putting into them…no unpronounceable ingredients, and it’s definitely a money saver when you cook or bake from scratch. If you’re looking for alternatives to boxed, sugary cereal…then muffins are a great alternative as well. When I make this double batch, they last most of the week for breakfast or snacks (or I freeze half and make a different type of muffin, freezing half of those). In other words…you can make 2 types of muffins, double batches of each on Sunday, and freeze half of each type for another week.
There are SO many options to a cold cereal breakfast. Our breakfast rotation consists of buttered toast and fruit (if we’re having a heavier brunch-type meal for lunch), muffins, green smoothies, omelettes, eggs/toast, homemade granola, oatmeal, pancakes, french toast, and yogurt with fruit. Now I don’t make these things everyday…but because we homeschool, we have the luxury of a smaller breakfast with a cup of hot tea followed by a bigger brunch around 11 or 12. If I’m making omelettes or pancakes…or something a bit more time consuming, then we are eating it a bit later. They’ve generally had toast/fruit or muffins or yogurt or granola, etc to hold them. Make sense? At least half of these breakfast options my girls can make or get for themselves, and my 12 yr old can even make eggs.
One more tip ~ have you ever visited Mr. Breakfast? If not…be sure to head over and bookmark it. There are over 2,300 breakfast recipes and ideas to scroll through. It’s an easy, simple website to use…and you’ll never run out of ideas.
QUESTION ~ Have you been successful in breaking away from the cold cereal trap, or are you still in the process? Have you met with resistance, or do your kids beg for certain breakfast recipes or foods?
This recipe is linked up with My Meatless Monday, Hearth & Soul Hop, Tuesdays at the Table, Tempt my Tummy Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Delectable Tuesday, Totally Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu Wednesday, Foodie Wednesday, What’s for Dinner, What’s on Your Plate, Works for Me Wednesday, REAL Food Wednesday, Frugal Food Thursday, Thrilling Thursday, Full Plate Thursday, It’s a Keeper Thursday, Simple Lives Thursday & Fresh, Clean & Pure Friday, Family Friendly Fridays, Friday Firsts, Fun with Food Friday, Friday Favorites, Food Trip Friday, Finer Things Friday, Saturday Swap, Mangia Mondays & Monday Mania.
“Facebook recommends” or “shares” are much appreciated. Thanks!!