Cranberry Grapefruit Muffins

Here are just a few ways you can tell I’m no baker.

  1. I measure things in “handfuls,” “bunches,” “splashes,” and other oh-so-specific terms.
  2. I (always, always, always) eat the batter.  Even pancake batter.  Raw eggs, bring it on.
  3. After the first round of pancakes/muffins/coookies/insert-the-baked-good, I will often end up with just enough dough or batter to make just one GIANT insert-the-baked good.  I always go for it.

Despite being no baker, I don’t let a little thing like recipes get me down.  I had a grapefruit going bad and I didn’t want to do the healthy thing and just eat it for breakfast on its own, so I added sugar and butter and sour cream and flour and all sorts of things that are absolutely no good for you, and THESE turned out.  They were absolutely delicious.  I even measured along the way, so I could try to replicate them some time in the future.

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Cranberry Grapefruit Muffins

  • 2 cups all-purpose white flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of salt
  • 1 cup white, granulated sugar
  • 2 medium-sized eggs
  • 1 tsp of vanilla extract
  • juice from one grapefruit (about 1/2 cup)
  • zest from 1/2 grapefruit
  • 1/4 cup of milk
  • 1 stick butter, room temperature
  • 1 tablespoon sour cream
  • about a cup dried cranberries

**I bet these would be awesome with added almonds, coconut flakes, etc.  Since I don’t want to be the only ones eating them (as in, the Husband isn’t a fan, and baby is on a milk-only diet), these versions did not include those.

  1. Preheat the oven to 375 degrees F.  Lightly butter or add baking liners to a muffin pan.
  2. Sift together the flour, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, add sugar and the 2 eggs.  Whisk together, then add the vanilla extract, milk, grapefruit juice and grapefruit zest.  Slowly stir in the sour cream.  Finally, whisk in the room temperature butter – you don’t want overmix or you’ll make it a little heavy, but you want the butter throughout.
  4. Slowly (slowly) add the wet ingredients to the dry ingredients, careful not to overmix.  Add the cranberries (and any other extra ingredients) at the end and give everything a stir.
  5. Evenly divide the mix to the muffin tray and bake for 20 minutes.

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The Verdict:

So when I made this batter, I made exactly enough for 13 muffins.  That’s right.  One full tray…and then one more go-round in the oven for just one more muffin.  It’s lucky 13 for me, though: I could eat one and no one ever has to know.  Which is a good thing, because your family is going to want the other 12.

 

Homemade Granola.

Turns out when you’re pregnant, you wake up at night.  Repeatedly.  As far as I can tell, this is due to three main reasons:

  1. Baby throws all night “how hard can you thrash around” ragers.
  2. My bladder is now the size of a shelled pistachio.
  3. At some point around 4AM, my stomach realizes it hasn’t eaten in SIX WHOLE HOURS and the situation needs to be rectified, ASAP.

I have therefore spent far too many 4AM time slots contemplating what I will eat for breakfast.  After I made this for the first time, I’m happy to report my contemplation has changed from “what” I will eat, to “when” an appropriate time to go eat might be.

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Homemade Granola

  • 3 cups old fashioned oats
  • slightly less than 3 tablespoons brown sugar
  • 1/2-1 teaspoon cinnamon
  • big pinch of salt
  • about 1/3 cup honey
  • slightly less than 1/4 cup vegetable, canola or coconut oil
  • dash vanilla extract
  • you can customize anyhow you like, but for my part, I like slightly more than a 1/2 cup each of the following ingredients:
    • unsweetened shredded coconut
    • slivered almonds
    • dried cranberries
  1. Preheat oven to 300 degrees F.
  2. In a large bowl, mix the oats, sugar, cinnamon and salt.  Set aside for a moment.
  3. In a small bowl, whisk together the honey, oil, and a dash of vanilla.  Slowly mix together with the dry ingredients, until all oats are coated.
  4. On a large baking sheet lined with parchment paper, spread the oat mixture in a thin, even layer.  Bake at 300 for 15 minutes.
  5. In a small bowl, mix together your add-ins: coconut, cranberries, and almonds, in my case.
  6. Remove the oats from the oven and gently mix in your add-ins, so they’re evenly distributed in the pan.
  7. Pop the whole thing back into the oven for another 10-15 minutes, or until the oats are golden brown.
  8. Remove – and as hard as it is – let cool for about 10-15 minutes before stirring and breaking up the crumbles.  It’s worth it, trust me.

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The Verdict:

I can’t believe how late in life I came to this epiphany: granola is amazing.  Serve on top of a big bowl of plain Greek yogurt (I find the granola sweet enough) and berries, and watch your hunger dissipate for at LEAST 2-3 hours.