Cape San Blas Cookbook

I love the tartness of cranberries and always stock up on them this time of year while they’re easy to find.  These muffins are a great way to start the day.

1 C chopped fresh cranberries
1 C sugar
2 C all purpose flour
1 T baking powder
1/2 t salt
1/4 C butter
1 egg, lightly beaten
3/4 C milk
1/2 C chopped pecans
1 t lemon zest

• Preheat oven to 400.  Grease and flour a 12-cup muffin tin or line with paper liners.
• In a bowl, toss cranberries with 1/4 C sugar.  Set aside.
• in a large mixing bowl, combine flour, baking powder, salt and remaining sugar.  Cut in butter until the mixture resembles coarse crumbs.
• In a small bowl, combine egg and milk.   Make a well in the middle of the flour mixture, pour in the milk and egg mixture and stir in a folding motion only until just moistened, about 12 strokes.  Do not over mix or your muffins will be too dense.  It’s ok if there are still some bits of dry spots. 
• Fold in pecans, lemon zest and cranberries.  Set aside for at least 30 minutes to allow the flour to absorb the moisture.
• Fill prepared muffin tins 2/3 full.  Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.  Cool for several minutes in pan and then turn muffins out onto a rack to cool.

These are so good even my tomcat Jubal can’t resist them.  I have to set them outside to cool to keep him out of them.  I like to mix a double batch of the dry ingredients and keep half in a large zip-lock bag in the freezer for a quick batch – just add the wet ingredients.  These are a Saturday morning tradition around here – they’re easy to make up and pop in the oven while doing chores around the house.

2 ½ c flour
¾ C Splenda Brown sugar for baking
2 ½ t baking soda
½ t salt
1 t cinnamon
½ t freshly ground nutmeg
3 C Raisin Bran cereal
½ C All Bran or milled flax seed & soy cereal
½ C powdered buttermilk
2 C water
½ C oil (1/2 C applesauce may be substituted)
2 eggs, beaten
1 t vanilla
½ C chopped walnuts

• Pulse all dry ingredients in food processor until it appears coarse. May do in two batches if the processor bowl isn’t quite large enough. Add to a large mixing bowl.
• Pulse all the wet ingredients in the food processor until well blended.
• Create a well in the dry ingredients. Pour the wet ingredients into the center of the well, then fold the dry ingredients in, about 10 to 12 strokes. Do not over mix.
• Let mixture sit for at least 15 minutes, or it will keep for several weeks in a non-metal container in the fridge.
• Preheat oven to 400. Spray muffin tins with Pam, and fill 2/3 full with muffin mix.
• Bake at 400 degrees for 20 minutes.

Makes 24 muffins

Nina’s cornbread recipe has become the default cornbread recipe for most of us on the Cape.  This was her grandmother’s, and it’s every bit as good now as it must have been way back then.

Mix Together:
1 ½ C corn meal
1 heaping T flour
1 t salt
½ t soda

Add To The Above:
1 C buttermilk
1/3 C salad oil
2 eggs beaten

Add To The Above:
1 small can creamed corn
3 – 6 jalapeno peppers minced
½ bell pepper, chopped
4 -5 green onions, sliced w/greens
2 C sharp cheddar cheese, grated

Heat iron skillet on top of stove with oil and a little cornmeal before adding mixture. Leave for about 5 minutes or less. Bake in oven 30 to 45 minutes at 350.