Anyone doing some isolation baking right now? Or anyone trying to, but the grocery store shelves are rather bare? With the current situation in mind, we’ve created a muffin recipe that is more like a format, where you can swap things in and out. If you have kids, this substitution game can be a pretty fun scavenger hunt of what you have on hand. Also, pull out all the festive cupcake/muffin paper liners. The small things help right now as we all adjust to a very different normal. Hope this brings a little sanity and happiness to your life. Baking is pretty good therapy.
Thanksgiving is one of the most food focused holidays, and the leftovers are just as important as the actual feast. However, most of us start to grow a little weary of turkey sandwiches and reheated casseroles after several days. Ashley shared earlier this month a creative way to use up leftover turkey, and now I want to tackle an often overlooked side/condiment: cranberry sauce.
I grew up loving my mom’s homemade cranberry sauce. It is just 3 simple ingredients: cranberries, honey and orange juice and makes the most bright and fresh sauce to cut through all those rich dishes on Thanksgiving day. I always make a batch (or 3!) for Thanksgiving now. But after the big feast day it usually becomes neglected in the fridge, although I enjoy spooning it over plain yogurt for breakfast. Many people have family staying with them for the holidays, so I came up with a breakfast item that everyone would enjoy, whether they are a fan of cranberry sauce or not. In fact, my daughter hates cranberry sauce but has been eating these muffins for breakfast, lunch and snacks and loves them.
Yesterday was National Blueberry Muffin Day. Growing up I had a love hate relationship with blueberries. I loved eating them but HATED picking them. Here in the South, blueberries are ready for harvest in the heat of the summer with temperatures and humidity at their highest. In other words, YUCK!