Baking Galore!

Tomorrow is my last night at Glendale Adventist. I have made a wonderful family there and I will be sad to leave them. I have learned so much for them and they have welcomed me with open arms. So... to say farewell. I made Red Velvet Cupcakes with Cream Cheese frosting via Crepes of Wrath. The only thing I did differently was use apple cider vinegar instead of white vinegar. Anyways, super easy recipe....and delicious, too!

Cranberry-Carrot Muffins

I know. They sound weird. But they were moist and had a wonderful cinnamon-y taste!!! Great for breakfast on the go.

The recipe is adapted from King Arthur Flour + Smitten Kitchen.

1 cup whole wheat flour

1 cup all-purpose flour

1 tspn baking powder

1 tspn baking soda

1/4 tspn salt

1 tbspn cinnamon (ALOT! but the perfect amount)

1 stick of butter, at room temp

1/2 cup granulated sugar

1/2 cup brown sugar (use 1/4 when making the muffins and the other 1/4 for the topping)

1 egg

1/2 tspn oil

1 cup buttermilk

1/2 cup grated carrots

1/4 cup cranberries

Preheat the over to 450* F. It yields 12 large muffins. But if you're like me... you need a large muffin in the morning!

Mix the flours, baking powder, baking soda, salt, and cinnamon together. Set aside.

Cream the butter and sugars (remember...only use 1/4 of the brown sugar). Add egg and oil, then mix. Next, mix in the buttermilk gently. Smitten Kitchen says that if you over-mix it, the mixture will curdle. Stir in dry ingredients little by little and fold in the carrots and cranberries. Divide into 12 muffin cups and sprinkle the 1/4 cup of brown sugar on top of the muffins. Bake for 10 minutes @ 450. Turn the heat down to 400*F and bake for 5 more minutes.