Now since summer is over, how is everyone? We are great and finally getting into the swing of things. Addison is loving being back in school and really likes his new teachers. His before school and after school clubs have started this week so he has been getting adjusted to waking up early and staying at school late but still getting is homework done. Diving does not start until next week so then we will see if he can juggle it all. Diving practice is late this year so he will have to be really focused on his schoolwork. I believe he will be fine. He loves being busy. He hates being bored and complains when he is. He definitely will not be bored this year. I am so happy to see him grow into a multi-talented young boy.
Speaking of him being busy. Addison and his Guncle Daniel just signed up for a 5 mile run. I know they are crazy. So Addison will also need to train for this because Addison hasn't run in awhile. I am so excited that Fall is here and Daniel and Addison are back to running together. I love the relationship they have and hope they run together for the next 20 years.
Well, I have been promising my Cranberry-Orange Muffin Recipe for awhile. I finally have time to type and share it. This is not Addison's favorite muffin recipe. The Banana Muffin is his favorite, of course. But, this might be mine because I love the sweet taste of the orange but the bitter taste of the cranraisans. Oh and you can use real cranberries, JT just couldn't find any this summer when I started making these muffins. I am thinking cranberries are only around in the holiday season. I thought he would at least find frozen ones but he looked at 2 stores and came up empty handed.
1/2 triple sec or any orange liqueur
Grated zest of 1 orange
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk, room temperature
1/2 cup strained fresh orange juice, room temperature
Preheat an oven to 375°F. Grease a muffin pan with butter or nonstick cooking spray.
In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add the egg mixture to the flour mixture. Fold in the cranraisin mixture into the batter until combined. Do not overmix. Spoon batter into muffin pan about 3/4 full.
Bake for about 20 to 25 minutes. Insert a toothpick in the center of a muffin to see if it comes out clean. Transfer muffin pan to a wire rack for about 10 minutes. Then remove muffins from pan and transfer muffins to wire rack. Serve warm or room temperature. Makes about 12 muffins.
*Make sure your egg, milk and orange juice are room temperature. If not they will cause the melted butter to clump when everything is combined.
Speaking of him being busy. Addison and his Guncle Daniel just signed up for a 5 mile run. I know they are crazy. So Addison will also need to train for this because Addison hasn't run in awhile. I am so excited that Fall is here and Daniel and Addison are back to running together. I love the relationship they have and hope they run together for the next 20 years.
Well, I have been promising my Cranberry-Orange Muffin Recipe for awhile. I finally have time to type and share it. This is not Addison's favorite muffin recipe. The Banana Muffin is his favorite, of course. But, this might be mine because I love the sweet taste of the orange but the bitter taste of the cranraisans. Oh and you can use real cranberries, JT just couldn't find any this summer when I started making these muffins. I am thinking cranberries are only around in the holiday season. I thought he would at least find frozen ones but he looked at 2 stores and came up empty handed.
Cranberry-Orange Muffins
adapted from Williams-Sonoma Baking Book
Ingredients:
3/4 cup cranraisins1/2 triple sec or any orange liqueur
Grated zest of 1 orange
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk, room temperature
1/2 cup strained fresh orange juice, room temperature
Directions:
In a small bowl, mix cranraisins, triple sec, and orange zest together. Let the mixture, so the cranraisins can plump, about an hour or overnight in the refrigerator.Preheat an oven to 375°F. Grease a muffin pan with butter or nonstick cooking spray.
In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add the egg mixture to the flour mixture. Fold in the cranraisin mixture into the batter until combined. Do not overmix. Spoon batter into muffin pan about 3/4 full.
Bake for about 20 to 25 minutes. Insert a toothpick in the center of a muffin to see if it comes out clean. Transfer muffin pan to a wire rack for about 10 minutes. Then remove muffins from pan and transfer muffins to wire rack. Serve warm or room temperature. Makes about 12 muffins.
*Make sure your egg, milk and orange juice are room temperature. If not they will cause the melted butter to clump when everything is combined.
Blueberry Muffins and Cranberry Muffins
And that is my Cranberry Orange Muffin Recipe. I hope you enjoy. I still have not perfected the Blueberry Muffin but I am working on it. I promise to share the recipe when I do.
Talk to you soon,
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