Wednesday, December 1, 2010

Best. Muffins. Ever.


Tuesday mornings (7:45am) I get together with four or five men
     for some good conversation and Bible study.
We’ve been meeting for several years
     and really enjoy one another’s company.
Last month we went to a Washington Capitals hockey game.

Recently, one of them started bringing his freshly baked muffins
     and sharing them with us.
Paul bakes great muffins!

The first ones were bran or something.
Then chocolate chocolate chip.
And yesterday, orange cranberry muffins.
     They were still warm, and the orange aroma
          filled the small room where we were meeting.

Seriously, yesterday’s muffin was the best I’ve ever eaten.
     Magnificent!
I brought coffee from Dunkin Donuts,
     and we ate and laughed together.

Then we read the account of the harlot
     who anointed Jesus’ feet with her tears
          and washed them with her hair (Luke ch. 7).
This happened at the house of Simon the Pharisee,
     and Simon was scandalized.
Jesus said that those who are forgiven of little love little,
     while those forgiven of much love much.

The men seemed eager to talk.
     We brought up the issue of how to deal with acquaintances
          who profess Christ but live in continuing disobedience.
It was a great discussion.

Paul’s muffins were memorable.
     I need to get his recipe and share it with you soon.

Maybe you have a good recipe to share?

5 comments:

  1. I'd really enjoy this group, I think. The conversations seem as good as the muffins.

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  2. Ralph, I think you'd fit into it well. One of my favorite small groups ever.

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  3. Here is the recipe courtesy of the Food Network.

    Ingredients
    1 cup dried cranberries
    1/4 cup fresh orange juice
    2 cups unbleached all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon fine salt
    1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
    1 teaspoon grated orange zest
    2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
    2 large eggs, at room temperature
    1/2 cup milk
    Directions
    Preheat the oven to 375 degrees F.

    Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

    Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

    In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

    Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.


    Copyright 2001 Television Food Network, G.P. All rights reserved

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  4. Great! Thank you so much, Paul. I think Connie will want to make these sometime soon...

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  5. They were good, but better with nuts!

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