What an incredible week this has been, well at least weather wise that is! I can’t believe it was 65 degrees January 31, sunny and blue skies…..it felt like spring!! We really have been lucky this winter, except for a few days here and there and one light snowfall, we have had nothing but above average temperatures. But I think you know as well as I do, that our luck has got to run out…..every year around Presidents day, we have some type of blizzard, and of course I have a seminar all weekend, so keep your fingers crossed that the weather holds out just a little bit longer!
Today was Ground Hog Day, and for those of you that saw the movie, Punxsutawney Phil actually resides in Pennsylvania, a little north of Pittsburgh, and yes the rodent saw his shadow which means 6 more weeks of winter…..sigh I told Lisa that we should’ve stuffed an apple in his mouth and roasted the little bugger…
No, bad chef, we can’t hurt the poor little ground hog, besides they probably have a whole stash of them, just in case.
We’ll that’s enough of my weather reports for this week , let’s move on to why everyone is here today…..It’s Guest Post Friday! Which also means TGIF! Today we have an extra reason to be thankful and that’s because I have a very special guest, my friend Julia from a Fat Girl Trapped in a Skinny Body! We should all have that problem, and let me tell you for all the incredible creations she amazes us with like those peanut butter cupcakes she just made….sigh, I just don’t see how she keeps so thin! One after another, she tempts us with delicious dishes from soups to desserts, and everything in between……
So sit back, relax, put your feet up and prepare to dribble on your keyboard, because these muffins are truly drool worthy, as I give you Julia and…….
Anytime I get the opportunity to guest post for a fellow food blogger, I like to make breakfast. Or brunch rather. Probably because that is my favorite meal! And if we ever get an opportunity to actually meet, in real life, I imagine doing it over brunch, eating scrumptious pastries, drinking coffee, and chatting. Probably chatting about food. And more food… And then I’d ask Dennis to politely remove himself from our conversation and bake me his pumpkin crunch cake. Because frankly, the image of that cake of it has been burned in my brain since he posted it in November and I want some, BAD! )
So when Chef Dennis asked if I could do a guest post, I was stoked to think up a brunch recipe. Muffins immediately came to mind. I love baking muffins because they are a fantastic vessel for anything leftover or random you have in your kitchen. This cranberry sauce, it’s leftover from…gasp…Christmas! It was in the freezer, so we’re all good. But still, see, perfect example of randomness being thrown into a muffin. The results were sensational.
I sent these muffins home to a friend. She shared them with her family, and her husband thought she was lying when she said they weren’t from a bakery. he said they were amazing, far better then a bakery muffin. His words. Not mine.
So if I ever get the chance to sit down with Chef Dennis for brunch, we’re gonna have ourselves some muffins! And then cake, Dennis, is that a deal?!?!
- ½ cup sugar
- ½ cup vegetable oil
- 1 cup sour cream (I used low fat)
- ¼ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 cup cranberry sauce (I used homemade chunky sauce)
- Preheat oven to 375 degrees F. Spray a muffin pan (of mini bundt pan) with non stick spray. Or use muffins liners.
- In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon and salt. Whisk in flours until just combined (batter is pretty thick).
- Fill the muffin cups with the batter, then spoon about 1 tbsp of your cranberry sauce over the batter.
- Bake muffins for about 20 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack.
- *Store the muffins in an airtight container on the counter for up to 3 days.
Julia, you gotta deal! Those muffins would go oh so well with my morning coffee, on my drive to work at 4:30 in the morning…..no more tastycakes for me! Wow, and those images were truly stunning!
Ok, now the rest of you , wipe down your keyboards and head on over to Fat Girl in a Skinny Body and see all the delicious dishes that Julia has on display, just remember to give yourself enough time to look around, and make sure you tell her Chef Dennis sent you!
Right now this Fat Chef trapped in a Fat Body has to go forage for something to eat, because those muffins got me hungry!
Have a great Weekend my friends!