Today was the baby shower for our Dear Friend, HH. It was a lovely event, charmingly planned and executed by a team of ladies (EDF, JK, MK, and AZ), and charmingly attended by other nice ladies.
My humble contribution to this shindig was muffins. Specifically,
Baby Shower Blueberry Cranberry Muffins
Now, those who know me know that I am not much of a baker. Consequently, I started with the basic Joy of Cooking recipe:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- (1⁄4 teaspoon grated or ground nutmeg)
- 2 large eggs
- 1 cup milk or cream
- 2⁄3 cup sugar or packed light brown sugar
- 1⁄4 to 1⁄2 cup (1⁄2 to 1 stick) butter, melted, or
- 1⁄4 to 1⁄2 cup vegetable oil
- 1 teaspoon vanilla
Here’s what I changed/added:
- substitute 1/2 tsp. ginger for the nutmeg. (I hate nutmeg. Really, really hate it.) The ginger didn’t come through vividly, so if you’re wedded to the flavor, you might want to try grating a bit of fresh ginger into the mix.
- add the grated peel of one lemon. I used my trusty microplaner, and that went quite nicely.
- the J of C notes that unless you plan to eat the muffins immediately, you should err on the side of extra butter or oil. Thanks, J of C. You were right.
- add 3/4 cup blueberries and 3/4 cup cranberries (fresh or frozen — mine were fresh). Not to get too carried away with gender norms or anything, but the blue and the dark pink are kind of cute, I thought (we don’t know if the baby is a boy or a girl). And I like the super-tartnes of the cranberries.
- Sprinkle the tops of the muffins with Sugar in the Raw (larger grains of cane sugar).
Bake for 20 minutes at 400 degrees, and you’re all set! I doubled the recipe above (I like to populate the freezer), and it made 24 regular-sized muffins and 6 jumbo muffins.
Here they are!