“Snow provokes responses that reach right back to childhood.” ~ Andy Goldsworthy
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
There is something magical about the winter gift of a snow day! The airport measured 12.4″ snow during this week’s snowfall, our son got to use his Christmas hat, and there was no school yesterday for his family. Growing up on a farm on the North Dakota flatlands, snow storm days were always some of my favorite days of the year… when we would go out in the snow, then warm up inside and play games, read, and bake. Maybe that’s why I had the urge to bake muffins yesterday! I really wanted to go outside… even went out on the front step to check things out… then decided I should be smart and not tempt fate!
RECIPE OF THE WEEK
I tore this muffin recipe out of the Food Network Magazine and tucked it away… yesterday’s snow day was a perfect day to make it! The muffins were moist and delicious, raised more than expected. The recipe calls for 18 muffins… next time I would make 24. The recipe also called for aluminum-free baking powder… didn’t have it, don’t know if that made difference.
- 3 cups flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon salt
- 3 clementines
- 1 cup whole milk, at room temperature
- 2 large eggs
- 2 sticks (1 cup) unsalted butter, melted and cooled slightly
- 1/2 cup pomegranate seeds
- 1/2 cup confectioners’ sugar
Preheat oven to 400 degrees F. Line 18-24 muffin cups with paper liners. Whisk the flour, sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender or food processor. Add the milk, blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
Divide the batter among the muffin cups, filling about half to 3/4 of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
Juice the remaining clementine and set aside. Put the confectioner’s sugar in a small bowl and add about half the squeezed juice. Stir to make a thick blaze, adding more as needed. Drizzle the glaze over the muffins and let set 10 minutes.