Friday, May 20, 2011

Apple Cranberry Muffins

So, the other morning big sister took a picture of her oatmeal before eating it.  I was so proud.  I'll have to get her a shirt to match the one I have that says "I take pictures of my food" (thanks, Steph!).

The garden, which I can't take any credit for, is growing every day.  There might not be any carrots or radishes left when they're actually ready to eat because big sister "checks" their progress by pulling up a few very often.

The little one isn't so little!  She's standing up and very proud of herself for doing so.  She can't get back down (yet) but I'm sure she'll be walking before her first birthday!

I've been in a baking mood again . . . maybe the running I've been doing, maybe the rainy weather in May but this was the latest new recipe.
Apple Cranberry Muffins (1 dozen)

1 cup all purpose flour
1/2 cup whole wheat flour
1 T baking powder
1 tsp cinnamon
1/2 cup brown sugar
1.5 cups old fashioned oats
1/4 cup melted butter
1 egg
1 egg white
1 cup milk
1/4 cup sour cream or plain yogurt
1 cup peeled, chopped apples
1/2 cup cranberries (fresh or frozen)

In a large mixing bowl, whisk together the flours, baking powder, sugar, cinnamon and oats.  In a separate bowl, mix the melted butter, eggs, milk, and sour cream or yogurt.  Mix.  Add the wet ingredients to the dry ingredients.  Then add the apples and cranberries.  Scoop into muffin liners and sprinkle the tops with a little brown sugar.  Bake for 15-20 minutes at 350 degrees.


  1. Your carrots Are bigger than mine. I planted them too late and they Re almost invible

  2. The carrots are growing like crazy. How are your artichokes doing?

  3. I employ big sister's technique when checking my root veg. I can't help it; the suspense is killing me.