Pumpkin Cranberry Swirl Muffins
Got some leftover cran sauce? Have I got an idea for you :)
Ok, it’s Wednesday. You’re officially allowed to start longing for the weekend. Personally I am looking forward to weekend breakfasts like the one we had last weekend with my good friend Mary, who came and visited for almost five whole days!
Side note: if possible, I would always cook for my blog posts in the morning, because then the light would look like this:
But that would require me to be a morning person. And to cook some things at some really weird times. But I could become a morning person. I’m getting better – really I am. Being married to one helps. And so does a good waffle recipe.
This is from Paula Deen. We did not make the rest of the recipes (“with spicy chili”). That part genuinely confuses me.
Here’s what you’ll need for six waffles:
First: Turn this guy on. And make sure it’s plugged in. Just something I heard somewhere. Definitely did not learn from experience. Ahem…
Like so many batters and doughs, it all starts with getting your dry ingredients together in a bowl. Thank goodness this isn’t tough, because if you’re like me, the coffee won’t be ready yet while you’re mixing this up.
Do the same thing with your liquids.
And then add the liquids into the dry stuff. Then, using a whisk, stir just enough to get it to come together. Don’t overmix! There’s flour in there and that flour will make gluten and that gluten will make some really weirdly-tough waffles if you stir too much.
Then pour enough batter on your waffle iron that about half of the surface area is covered. The iron will smoosh it out to the edges when you close it. And of course, depending on what waffle iron you have, it will be a slightly different amount. Each waffle will only take a few minutes to cook.
Make sure it has a little bit of browning on it. Just a little. You want it to have just the slightest crunch on the outside.
Next: butter and syrup. I suppose you could mix it up – fruit, whipped cream, etc. But sometimes, simple is best.