I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
To my absolute delight, my daughter is becoming a little food lover herself. The other day she made me a "salad" which consisted of crushed graham crackers, mixed with orange juice, topped off with some carrot sticks...mmmm. What do you do when your little girl comes up to you with those huge blue eyes and asks you to taste it? So I sucked it up, put on my best acting skills and went in for the kill. It did not. taste. good. However, there was no way I was going to break her little heart by not telling her it was the best salad I've ever had in my life, but I am so full that there is no way I can handle another bite of anything right now!
So after telling my mom about this, she was sweet enough to send my girl her own cookbook of recipes made for kids. It's a William Sonoma cookbook, and I love it because they are easy recipes, but they are also things that I actually want my kids to eat. My daughter loves the cookbook, and I often catch her sitting on the couch leafing through it, makes a mama proud! These muffin tops were the first thing we tried together and they were such a hit. I love the hearty flavor of cornmeal and addition of dried cranberries made them delicious. Great job princess!
Crunchy Cranberry Muffin Tops Found in Cooking Together
2 cups flour 1 1/4 cups cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 2/3 cup milk 2/3 cup buttermilk 4 tablespoons melted butter 1/4 cup honey 1 cup dried cranberries 1 teaspoon grated orange zest
1. Preheat oven to 375. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, milk, buttermilk, butter, and honey. Add the egg mixture to the flour mixture and stir until combined. Stir in the cranberries and orange zest and mix well.
3. Drop the batter by large spoonfuls onto the prepared baking sheets, placing them well apart.
4. Bake until golden, about 15 minutes. Transfer to a rack to cool for 4 minutes. Serve warm with honey.