Wednesday, February 17, 2010

Day #20: Cranberry & Almond Muffins

Today's muffin is a Cranberry and Almond with buttermilk that makes them incredibly fluffy and yummy. I wanted to note that I have been baking my muffins at 380 degrees instead of 400, and I only bake them for 18 minutes instead of 20. I have found that this temperature and time works better and prevents overbaking.

Tomorrow's Muffin: Chocolate Chunk

(a yummy weekend breakfast treat for the kiddos)

My sweet friends, I want to remind you today of something that God has been teaching me this past year...God sees you, He’s called you by name, His love never ends, it never fails, and He will not let you go!!

"Though the mountains be shaken
and the hills be removed,
yet my unfailing love for you will not be shaken
nor my covenant of peace be removed,
says the LORD, who has compassion on you."
Isaiah 54:10

Cranberry & Almond Muffins

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1/2 cup ground almonds
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1/2 tsp almond extract
1 1/2 cup fresh, frozen, or dried cranberries
1/2 cup slivered almonds
3 tbsp brown sugar

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar and ground almonds. Lightly beat the eggs in a large bowl, then beat in the buttermilk, almond extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Add the cranberries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the slivered almonds and brown sugar over the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

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