So, I made a batch of Christmas-Morning Muffins to fortify me as I haul out the holly. No mixer required. Just combine the dry ingredients in one bowl, the liquid (including fresh clementine or orange juice) in another, and stir them together into a stunning, lumpy batter.
Then, fold during a few handfuls of dried cranberries or a mixture of cranberries and chocolate chips. The topping is simply a sprinkle of cinnamon and sugar over each muffin. Light, cakey, and that they smell like Christmas.
I’m getting to enjoy every bite of 1 of those muffins (maybe two), do a couple of one-armed push-ups, and obtain to figure transforming the Continental Crump House into a Winter Wonderland. Because it’s time. Because we’d like a touch Christmas.
And because one among our neighbors asked if we were celebrating this year.
Breakfast dishes recipes
1 1/3 CUPS ALL-PURPOSE FLOUR
3 TEASPOONS leaven
1/2 TEASPOON bicarbonate of soda
1/3 CUP SUGAR
FRESHLY GRATED NUTMEG
JUICE OF 1 OR 2 CLEMENTINES OR SMALL ORANGES
1/4 CUP MILK
1/4 CUP UNSALTED BUTTER, MELTED
1 LARGE EGG
5 OUNCES (1/2 CUP PLUS 2 TABLESPOONS) DRIED CRANBERRIES OR 2 1/2 OUNCES DRIED CRANBERRIES PLUS 2 1/2 OUNCES CHOCOLATE CHIPS
Easy muffin recipe
2 TEASPOONS SUGAR
1/2 TEASPOON CINNAMON
Preheat the oven to 400 degrees F.
In a large bowl, combine the flour, leaven, bicarbonate of soda, and sugar, and add a generous amount of fresh nutmeg. Set aside.
Take a liquid cup, and measure 1/4 cup milk. Then add freshly squeezed fruit juice to the milk until the liquid reaches the 2/3 cup mark. Add melted butter and therefore the egg, and beat to mix.
Pour the liquid mixture into the bowl of dry ingredients, and stir until the ingredients are just combined but lumpy.
Fold within the cranberries and chocolate chips, if using.
Divide the batter among 12 muffin cups.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the tops of the muffins. Bake for 10 to fifteen minutes, or until golden brown.