Last Friday night, The Husband and I both went to bed with heavy hearts and feeling quite somber. The events from The Sandy Hook shooting haunted us both and neither of us felt much like staying up late and talking and drinking wine.
I didn’t sleep well that night. I would wake up and images of screaming children and frantic parents kept running through my head. I kept picturing Little Tot’s big round eyes and chubby cheeks and imagining a scary, uncaring, and unfeeling person pointing a gun at his face. That image is what weighed on me most of all. I keep looking at my child and wondering, “How could someone do that?”
So at five-thirty Saturday morning I quietly climbed out of bed. I shut the bedroom door so The Husband could sleep, turned on some lamps and turned up the heat to take the chill off the house. I plugged in our Christmas tree, turned on some Christmas music, and started a pot of coffee. Then I began pulling bottles out of the fridge, mixing bowls out of the cabinets, and dry ingredients from the pantry. By the time the sun began to peek its sleepy head over the tree line, these muffins were coming out of the oven.
I’m going to be taking some time away from the blog for the next couple weeks to relax, enjoy the holiday, and regroup. I have a few new ideas I’ll be rolling out and I am looking forward to another year of sharing recipes with you. Until then, hug and kiss your loved ones and have a truly Merry Christmas and Happy New Year! XOXO
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 cups plus 1 tablespoon all-purpose flour, divided
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup eggnog
- ¼ cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen cranberries
- Preheat oven to 400 degrees.
- Line 12 muffin cups with cupcake liners or spray with cooking spray.
- In a small bowl, combine the ingredients for the streusel topping. Set aside.
- In a medium mixing bowl, combine 2 cups of flour, sugar, baking powder, and salt.
- In a separate, larger mixing bowl, combine eggnog, oil, and egg. Beat at medium high heat until combined.
- Reduce mixer speed to low. Add dry ingredients and mix just until flour is moistened.
- Combine cranberries and the remaining tablespoons of flour. Stir until cranberries are coated with the flour. Gently fold in the cranberries into the batter.
- Fill each muffin cup about ⅔ full. Sprinkle the top of each with the streusel topping
- Bake for 20 – 25 minutes or until the muffins are golden brown and a toothpick inserted near the center comes out clean.