Greetings, Internet peeps! Well, the last 9 weeks of sharing recipes with you has been quite fun for me, as I hope it has been for you. If you didn't see it, my friend Lindsey posted another recipe of hers on last week's post, and you want to be sure to check it out. It looks amazing!
I'm taking a break from blogging all next week. I'm headed down to my folk's place a couple of days early to hang out with my Momma and get ready for Thanksgiving. So this post will conclude The Foodie's Fall Cornucopia series, and I hope it's a good finale for you!
I continue to be on a fresh cranberry kick, and thanks to Cooking Light, I have another recipe to add to my repertoire. If you're looking for something simple to feed your family and/or house guests next week for breakfast, this will be a treat they'll love. I made some using my gluten free baking mix so I could take them with me next week and eat them for breakfast, and they taste delicious! If someone asks to have one, which I know my hubby will, I'll have a hard time sharing. <grin>
As the food editors at Cooking Light write, "Feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice."
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh cranberries
- 2/3 cup 2% reduced-fat milk
- 1/4 cup butter or stick margarine, melted
- 1 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.
If you've posted a fall recipe recently on your blog, feel free to come share it with us by posting your specific URL link using Mr. Linky below.
As a recap, here are all the vast, seasonal flavors we've enjoyed together the last 9 weeks.
I'll be hittin' the grocery stores with ya'll next week, and puttin' on a trusty apron ready to get down to business! I'm in charge of a salad and at least one pie for our Thanksgiving feast. Should I go with a jellied salad or a green leaf salad? I can't wait to take in the wafts of all the trimmings in the oven! Happy almost Thanksgiving, and thanks for helping make The Foodie's Fall Cornucopia series such fun (a special thanks to Lindsey for all her shared recipes)! <grin>