You may or may not be aware of this, but today is Valentines Day.
Today is also Monday.
And it’s raining.
Are you thinking what I’m thinking?!?!
Yes, we should make muffins. I think that’s the best idea I’ve had all day.
Next dilemma: what type of muffins? I make a batch almost every week, but I haven’t told you about them for a while because I feel like they’re too common most of the time…and well, let’s face it – banana-blueberry-bran-oatmeal muffins are good, but sometimes you need to shake things up a bit.
A few months ago, I came across a recipe compliments of the lovely Joy that jumped out at me because while I often make blueberry-lemon muffins, I’ve never tried cranberry-lime. I filed the recipe away for a rainy day, and went about my business.
Today was that day, folks. The day where the muffins were made. Since I have an inability to follow a recipe exactly as printed, I changed a few things from Joy’s original recipe but the result was quite good so I wanted to share them with you.
Unsalted butter, milk, eggs, vanilla, lime, AP flour, spelt flour, cane sugar, baking powder, salt, and cranberries.
Measure out the dry ingredients, and set them aside:
3/4 c AP flour, 3/4 c spelt flour, 3/4 c cane sugar, 1/2 T baking powder, 3/4 t salt.
In a separate bowl, whisk together the wet ingredients:
1/3 c milk, 2 eggs, 1 t vanilla, and the zest of 1 lime.
Set it aside while the butter works its magic…and not only on my hips.
Seriously my friends, I believe the secret to these muffins is the browned butter. Most muffins use either oil or softened butter, but browning it first takes things to a whole other dimension of flavour.
Curious? Here’s what you do:
To start, melt 7T of butter in a small pot over medium heat.
I suggest you keep an eye on the butter, and not walk away to check your voicemail with people declaring their undying love for you.
I consider it my job to save you from burning your butter.
It’s a responsibility I take very seriously.
Once it melts, keep cooking the butter until it separates and turns light brown…almost like its being toasted. Resist the urge to stick your finger in to confirm that it doesn’t taste burnt.
Whisking constantly, pour the browned butter in a steady stream into the wet ingredients. If you don’t whisk constantly, you might end up with scrambled eggs or coagulated butter so be careful!
Add the wet to the dry ingredients, and stir gently to combine.
Fold in 1 1/2 c of fresh or frozen cranberries. Raspberries would also be delicious – yum!
Portion into muffin tins – Joy says the recipe makes 12 muffins, but I only got 10 out of it. I suggest you live on the edge and make 11, just for the fun of it.
Sprinkle the tops of the muffins with some extra cane sugar…or raw sugar…or cinnamon sugar…
But whatever you do, since it’s Valentines Day and all, don’t skimp on the sugar.
Please and thank you.
Bake the muffins until they’re golden brown and a toothpick comes out clean…this will take about 18 – 24 minutes at 350-degrees.
Let them cool in the pan for about 15 minutes while you find a use for the (naked) lime sitting on your counter.
(I made a bean salad with cilantro, red onion, garlic, and peppers with a lime-cumin vinaigrette if you’re curious. Please don’t ask me for the recipe though, because you should know by now that there isn’t one.)
Muffins are ready!
Don’t be shy, let’s dig in together.
These muffins are light, fluffy, sweet, and tart all at the same time.
Love, love, love!
Until we meet again…