You guys! My mind has been blown with this muffins. Oh sure, they taste amazing, but the real thing is that you can freeze the batter. With just Himself and I in the house, muffins never really get eaten before they start to get a little less than awesome. This technique totally changes that. Not to mention just made getting out the door in the morning, never an easy task, just that much smoother!
Do I seem a little too excited just over muffins? Ok, you caught me! As I sit typing this, drinking the strongest coffee (maybe contributing a little to the excitement) Himself is (finally) getting up, and we’re going on a field trip today! This weekend has been all things spring, and today is no different. Friday, we picked up our baby chicks – three black australorps and two ameraucanas. That night, I made a very important “scientific” discovery. It is impossible to be in a bad mood with baby chicks on your lap. The evidence is below, as long as you ignore the wonky lighting that I attempted to disguise with Instagram. We have a heat lamp on them, and the red light throws everything off.
I also got my email notice from the Smart Gardener website that it is high time to start some of my seeds indoors. Wheeeee! We’ve got the mini greenhouse set up inside and the outside one all ready to go. In fact, this little flower got a little sunburnt yesterday lounging inside the greenhouse.
And for today’s spring extravaganza, we’re going on that field trip I mentioned. There’s a great farm just east of Hibbing called Mr. Ed’s Farm. Today they’re having an open house so you can visit the baby lambs (squeeeee!!), but also we’re going to pick their brain about year round greenhouses. Himself has plans all laid out for ours, but it never hurts to gain some expertise. Mr. Ed’s farm has a great subterranean greenhouse, that I am terribly covetous of.
So, as we get ready to run out the door, you should get ready to pop the aforementioned muffins in the oven. You’ve got enough for tempting Sunday brekkie and grab-and-go for the rest of the week. Plus the cranberries bursting in the batter will transform that delish sweetness into something you believe could just possibly be slightly good for you.
Cranberry almond muffins
Adapted from the Joy of Cooking
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
2 eggs, lightly beaten
1 cup sour cream
5 tablespoons butter, melted and cooled
⅔ cup dark brown sugar
1 teaspoon almond extract
1 -1 ¼ cup dried cranberries
Preheat oven to 400°. Whisk together dry ingredients. Set aside.
In a large bowl, mix together eggs and sour cream. Add butter, sugar, and almond extract. Mix in dry ingredients, followed by cranberries. Batter will be thick, but be careful not to overmix.
Spoon into paper lined muffin tins, filling tins about ¾ full. Bake at 400° for 13-15 minutes or until tops are just golden.
Let cool slightly and serve immediately. Muffins are best the day of cooking.
To freeze muffins, fill paper lined muffin tins as directed. Cover muffin pan with plastic wrap and freeze tin. Once muffin batter is thoroughly frozen, remove paper cups from tins and place in a freezer bag. When ready to bake, return frozen batter filled paper cup to tin and increase the bake time by about 5 minutes.