Well, my computer is currently out of commission. It’s about 5 years old and very basic, and I’ve used it pretty much everyday since I’ve had it. The screen is officially dead and to fix/replace it would be $300, which is what I paid for the whole laptop (Black Friday sale). We can’t afford to fix it or get a new one right now. I still have internet access with Eric’s computer, but all my photos and things are currently on mine, so my blogging plans are a little our of whack. Fortunately, I had this post (and a couple others) on the back burner so have something to tide you over until we figure out my computer.
Muffins are so much fun. They can work for breakfast or dessert or a snack. Eric LOVES muffins. If I want to surprise him, muffins are a great way to do it. These are really good with a bright citrus flavor and juicy bursting cranberries. My cranberries were starting to go bad, so I didn’t have as many as I’d like. I got this recipe off of the Ocean Spray site, but like OJ better than grapefruit juice so subbed that out. I also didn’t chop my cranberries because I love it when they burst in my mouth. I made one pan of large muffins and one of mini muffins
1 cup sugar
1/4 cup butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Orange Juice with lots of pulp
2 cups Fresh Cranberries
Preheat oven to 350ºF. Grease muffin tins.
Using an electric mixer, beat sugar and butter together in a medium mixing bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice to the butter mixture. Stir in cranberries. Spoon into muffin cups, filling 3/4 full with batter.
Bake 20 minutes or until golden brown. Makes 12 muffins.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.