It’s December already. Can you believe it? Time really flew by this year, it seems. Every year seems to go by faster and faster, actually, the older I get. It really seems just like yesterday I was gardening & canning peaches. And now Thanksgiving is over and we’re sprinting toward a new year. I can’t believe my Christmas tree will be up by the end of next week!
The day I first made these was the day after the horrific Paris restaurant & nightclub attacks, back in November. I felt like I needed to bake something, as I usually do when bad things happen. As someone whose husband has been in Paris (and all over Europe), performing in nightclubs and bars similar to Bataclan many times… it’s even harder. I can put myself in that situation very easily. I know what it’s like to know someone you love is many miles away and you’re waiting for the call when the show is over. For some, that call didn’t come. These bad things seemingly happen a lot in today’s world- and for me, when they do, it’s comforting to come into my little kitchen and make something warm and delicious.
And you know how it is- you have like, three random ingredients you need to use, and you want to moosh ’em all together and make something. So that’s how these were born. I found a recipe I liked, and added walnuts to it. These are basically a one-bowl wonder.
They’re also kind of a go-between of sweet and savory, tart and sweet. Great warm with butter and just as great as a side to a meal. They do make a wonderful breakfast, too, though.
CRANBERRY WALNUT CORN MUFFINS (adapted from Southern Living)
Makes about 12
Ingredients:
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 3 tablespoons melted butter, cooled slightly
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1/4 cup orange juice
- 1 cup roughly chopped walnuts
- 1 cup fresh, frozen or dried cranberries*
Directions:
- Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in walnuts and cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
- Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.
Now, see that little * up there in the recipe? Well, I haven’t tried this with dried cranberries, but I’m assuming that it would work. I don’t see why not. You could even put them in the orange juice for a few minutes to let them plump up a bit before using. I don’t see why you couldn’t use whatever kind of nuts you want, either.
And in the summer, maybe use raspberries and almonds? Or blueberries. I think it’s a pretty versatile recipe, really.
And this time of year, you’re always having people coming over or popping in, right? So why not make a batch of these and keep ’em on hand. They’re excellent with coffee or tea or milk or juice as a snack.
Anyway. Be kind to one another. It’s the season of love & giving.
Suggestions for use: serve alongside roast chicken or turkey, great as a breakfast or snack with salted butter, pop in your lunchbag or lunchbox as a snack.
Soundtrack: “Midnight in Harlem” – Susan Tedeschi
Sources & credits: red striped tea towel; Target, glass prep bowls; Williams-Sonoma.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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