Mmmm, Muffins...

Muffin Monday!

I recently had a huge Muffin Fail. I have often thought that it might be nice to have a savory muffin so when I found a recipe for Olive, Goat Cheese and Rosemary Muffins I couldn't wait to make them. The Bear and I love all those flavors so how could things possibly go wrong right?

Well trust me, the can go terribly wrong. After assembling all the ingredients with care I eagerly awaited for the timer to go off. The smell was mouth watering. I patiently waited for them to cool enough so that I could shove one in my mouth! The moment finally came and the muffin was promptly shoved.

BLAH!

IT TASTED LIKE WALL PAPER PASTE!

How was that possible? I did everything right. I wonder some times if these magazines even test the recipes before they publish them.

Hanging my head in disappointment there was nothing to do but walk away with my unsatisfied muffin shaped hole.

___________________________________________

Cranberries to the Rescue!

The next morning I was desperate to fill that muffin shaped hole in my belly so I searched the pantry to see what kind of muffins I could whip up.

SUCCESS!

As a matter of fact, such a success that Fabulous Foodie Friend Jennifer requested the recipe!

Cranberry Pecan Muffins

(my personal version of this recipe)

(makes 1 Dozen)

1/2 Cup Butter, softened

1 Cup Sugar

2 Eggs

1 tsp Vanilla Extract

1 Cup 2% Plain Greek Yogurt

2 Cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Fresh Grated Nutmeg (ground in the jar is just not the same)

1/4 tsp Salt

1 heaping Cup Frozen Cranberries, slightly thawed and course chopped

1/2 Cup Pecans, chopped

Preheat Oven to 400 degrees

• In a mixing bowl, cream Butter and Sugar.
• Add Eggs one at a time, beating well.
• Add Vanilla
• Fold in Yogurt
• In a separate bowl combine Flour, Baking Powder, Baking Soda, Nutmeg and Salt.
• Stir in Flour mixture to creamed mixture until moist.
• Fold in Cranberries and Pecans.
• Pour mixture into a greased muffin pan.
• Bake at 400 degrees for 20-25 mins or until toothpick comes out clean.
• Cool 5 mins before removing from a pan and cool on a wire rack.

These muffins didn't last long around here that's for sure. They would be great to send with your loved ones to enjoy during their morning commute.

What's your favorite muffin flavor?