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
Ingredients
For the Muffins:
- 2 eggs
- ½ cup oil
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cup flour
- ¼ cup milk
- Juice & zest of 1 orange
For the Streusel:
- ⅓ cup butter softened
- ¼ cup flour
- ½ cup sugar
Instructions
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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