A random list of things I am currently loving for no apparent reason:
The Les Misérables movie soundtrack. (I don’t care if y’all didn’t like it. I was impressed, even if Amanda Seyfried’s voice does sound like, uh, bird-y. And then the combination of Bellatrix and Borat? Don’t even get me started, y’all.)
Good health. (Because getting a flu shot AND a migraine on the same day is a health doozy.)
Researching celebrity baby names… then feeling incredibly grateful to my parents for giving me a normal name.
Kolaches. (If you haven’t had one, you need to get to a Czech bakery pronto to check them out. My favorite flavor combo? Raspberry and cream cheese. Oh so delectable.)
Fresh cranberries in anything and everything I can get my hands on, including these lovely little muffins.
This recipe is an older one of mine that came into fruition after I randomly purchased a few bags of cranberries around Christmastime… and then didn’t make cranberry sauce.
I’ve tinkered with it over the years, and it is delightfully tart with a nice texture from the oatmeal flour.
Fresh Cranberry Muffins
- 1 cup all-purpose flour (or whole wheat pastry flour)
- 1 cup oatmeal flour
- 2/3 cups granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh cranberries , chopped
- 2/3 cups fresh orange juice (do not use reduced sugar OJ)
- 1/3 cup unsweetened applesauce
- 1 teaspoon orange rind
- 1 teaspoon lemon rind
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 large egg
- Preheat oven to 400 degrees.
- Mix all dry ingredients together in a large bowl.
- Mix all wet ingredients together.
- Stir wet ingredients into the dry mix until just combined.
- Bake for 18 minutes, or until muffins are cooked through and light brown on the top.
Recipe NotesThese muffins freeze well. Store in freezer bags, then reheat in aluminum foil at 300 degrees for 10-15 minutes.
I made you a muffin. It’s delicious.
Happy Friday, friends!
What are you randomly loving today?