cranberry lime muffinsPosted: July 10, 2011
This is what I did today.
I browned some butter.
Zested a lime.
Listened to some Eminem… yeah, I did.
I buttered a muffin tin.
Whisked together some eggs and milk and vanilla.
Whisked together some spelt flour and baking powder and plain flour and salt. And sugar. Can’t forget the sugar.
I took photos without the flash because they look less harsh that way. Maybe a little fuzzier and retro looking. That’s ok.
See my blue fingernails? I don’t usually paint my nails because I work in hospitality but my two week (almost – had to work yesterday:) break meant I could. Hence. The green and red tea towel matches the cranberries and limes. My favourite apron, complete with pocket for my camera, and the moccies I always cook in.
I opened the curtains and was glad the heater worked.
I stirred the contents of three bowls and a saucepan together – and then I washed those dishes while these muffins baked.
I made myself a cup of coffee. Mmm… coffee…
And then I ate me some muffins.
Sometimes, I forget that I have to look after myself, forget trying to fill other people’s holes, and let God fill mine. Sometimes, I have to remember that I have something to offer as well, but I have to take time to be me and do stuff for me otherwise I’ll lose it. Sometimes, you just need to make some muffins and some coffee and sit down and eat them. Because it’s good.
Sometimes you just need to bake for you. Not for anyone else, to get anyone’s attention or friendship or love or acceptance or gratitude. Just for you, because you love to bake, the physical action, the ingredients, sights, smells, tastes. Just because.
Brown Butter Cranberry Lime Muffins
Adapted from Joy the Baker
100g butter, unsalted
1/3 cup milk
1 teaspoon (or capful) vanilla extract
zest of one lime
1 1/2 cups plain flour – I used 1 cup wholemeal spelt and 1/2 cup plain white. Good.
1 teaspoon salt
170g dried cranberries (or 1 1/2 cups fresh cranberries, if you have them)
Preheat the oven to 180 degrees Celsius. Butter and flour a 12 cup muffin pan (I never usually do this but I was out of paper cases. By all means, use them if you’ve got them.
If you’re using dried cranberries, pour them into a bowl and cover them with 1/2 cup water. Set aside.
Place the butter in a small, heavy bottomed saucepan. Melt for about ten minutes on medium-low heat. Keep a close eye – you want the butter to be brown, not burnt. Swirl the pan every few minutes. It’ll get frothy and emit a beautiful nutty smell. Take off the heat.
Whisk the eggs, milk, vanilla and lime zest together.
Whisk the sugar, flour(s), salt and baking powder together.
Make a well in the dry ingredients. Pour all the wet ingredients in (not the cranberries!) and stir together.
Drain the cranberries and fold them in thoroughly. Scoop into the prepared muffin tin and bake 18-20 minutes, or until a skewer inserted comes out clean.
Cool 5 minutes in the tin, then invert and cool on a rack or board. Eat at once, or when at room temperature.