I’m having an intervention with myself tonight. The kids and I spent two and a half hours in the mall. We shopped at Old Navy, Claires, the Pretzelmaker. It totally turned me hardcore. I’ve been talking like a Valley Girl ever since we got home, dropping words like “shiznit” and “holla” and “totally” as if I’m kickin’ it at the rollerrink on a Saturday night, listening to Justin Beiber, and sucking down a Dr. Pepper.
It’s not pretty.
Therefore, I have decided to forego any detailed posting tonight in hopes that I will save your eyes from reading the mall-inspired vocabulary that my thirtysomething self absorbed today. You’ll thank me for it tomorrow.
Poned.
Bakery Style Cranberry Streusel Muffins
You know those giant, moist, soft, bakery muffins that pretty much rock your world? These are those muffins, made right at home. Full of fabulousness. Totally tasty. I made them with fresh cranberries because we had a giant bag of them sitting in the fridge after Christmas. And, good golly. The bite of those sour cranberries against the sweetness of the muffin and the crunch of the streusel is insane. But, if you feel like making them with fresh blueberries, or blackberries, raspberries. Why, that would be okay, too.
Ingredients
Method
For the Muffins:
- In a large bowl, beat together eggs, oil and brown sugar until well mixed.
- Add the remaining ingredients and stir them just until mixed.
- Fold in 2 cups of fresh cranberries, or any other fresh berry you prefer. In a second bowl, use a fork to mix all the ingredients together until crumbly.
- Spoon the batter into giant muffin cups, top with streusel, and bake in an oven preheated to 350 degrees for 30-32 minutes, or until the center of the muffin is fully cooked and springs back when touched lightly with your finger.
- Cool, devour, enjoy!
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