Two of my favorite college friends, Ruth and Lauren were passing through on their way to the Boston area and we made plans for them to visit and spend a night in our new apartment as our first guests. We still don't have a bed in the guest room, so we borrowed an Aerobed so R and L would have a place to sleep. Unfortunately, the bed must have had a slight leak because in the morning, the only thing separating the girls from the hardwood floor was a deflated swatch of aerobed plastic.
Sorry Ladies....I hope I made up for it a little bit with breakfast in the morning!
In addition to picking up bagels from my favorite bagel joint, Lox Stock and Bagels, I also warmed up some muffins. I wanted to have something homemade for the girls - especially because I know they both love baked goods. I had baked these muffins when we were still living with Rafe's mom and then immediately wrapped them and froze them in anticipation of my friends' visit since I knew with moving and unpacking I wouldn't have time for any baking projects.
The recipe is from the Flour cookbook, and true to every one of Joanne Chang's recipes I've tried thus far, this recipe exceeded my expectations. Easy, straightforward and delicious.
Originally, these were planned as blueberry muffins, using the last of the blueberries I froze from the farmer's market last year. As I reached into the freezer I saw my farmer's market frozen cranberries - and immediately changed my mind to the cranberry orange variation of the recipe.
Popped in the oven and warmed for a few minutes at 350 - these were just as delicious as fresh-from-the oven. Moist and delicate (no-doubt from the creme fraiche in the recipe) for with a pop of sweet-tart cranberry juice and the fresh breeze of orange zest...
I can't wait to try all of the other flavor variations.
What is your favorite muffin flavor?