Monday, June 02, 2008

Cranberry Muffins

We enjoyed these muffins last week. They were absolutely scrumptious! I have been dreaming about them all week. Anna discovered the recipe as she wanted cranberry muffins but was not crazy about the recipe we usually baked. The creme le creme is the streusel-toping. It just makes these to die for muffins! Now Anna made a slight change in the recipe as you should be able to tell by the title. We used cranberries instead of blue berries and, drum roll please... we used canned cranberry whole berry jelly.

Now, if only Anna was feeling like baking again despite the 27 degree (celcius) temperatures and the fact that I have only just turned on the AC in an effort to conserve money. I don't know about you - but my tummy is grumbling. A little later a picture of these muffins will be added. (Only five on the plate as I was barely able to snap a photo of them!) Behind the plate of muffins is a bouquet that was the joint efforts of Noah (13) and Bethany (10). It was created out of plants found growing around the yard.

Berries and Yogurt Muffins

  • 1/2 cup plain, vanilla, or lemon yogurt
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup fresh red raspberries or blueberries ( OR substitute this cup of fresh berries with 1 cup of whole cranberry sauce)
  • 1/2 cup chopped pecans or walnuts, optional (We did not add nuts due to allergies)
  • .
  • Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • Dash cinnamon
  • 2 tablespoons softened butter


Heat oven to 400°. Lightly grease and flour muffin cups or line with paper or foil liners.

In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.

In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.

Bake the muffins for 20 to 25 minutes.
Makes about 12 to 15 muffins.

Anna used our Texas muffin tins and had to bake the muffins longer. (We went the grease and flour route.) We find muffins of this size extremely filling and a great way to serve an easy breakfast., especially when planning an early morning departure. Of course, she doubled the recipe as well. Read more!

Nothing to do with food, or baking...

..but very important none the less. An online magazine has a poll going on. To answer the one and the only question in the poll "Should parents need teaching credentials to home-school their kids?" , click here.

Interestingly the article that accompanies the poll is titled "Should Homeschool be illegal?" Results of the poll at this time (8:24 am EST) is 91% declaring no - parents do not need credentials. BTW 15,434 people have voted no compared to the 1553 who voted yes.

Hopefully a few more home school families will vote and leave a comment so that the one currently at the top will get pushed down. This person was obviously too emotional to proof read her comment before clicking the send link! I can just feel her blush once she re-read it after it posted!

Good Luck voting! Recipe and photo to come later today, but now I must away to my duties of the morning... one more lesson plan to update, new chores lists as per a suggestion that was fielded this weekend, and ah, cough cough, a long promised review, call to the real estate agent, a few bills to pay (ouch) and so on. You all know the drill.

See you all around the fountain later today! God Bless!! Read more!