I made some muffins from scratch, and they didn't turn out quite the way I would have liked. Not quite sweet enough; didn't rise as high as I wanted them to; stuck to the muffin tins because I was out of paper liners (horrors!!); and perhaps in general too....busy, I guess...flavor-wise. But not un-fixable, not at all.
When I was in Girl Scouts, many years ago, we made a cranberry-orange quick-bread that everyone who tasted, loved. I have no idea where the recipe is, but were I to guess, I would guess that it is with my mother's stack of hand-written recipes, in her closed-up-for-the-winter Ohio house. Not impossible to lay my hands on, but we all know how much I like to bake and play in the kitchen, so of course I decided I don't need a recipe. Recipe-schmecipe. The half-hour drive to the parent's Ohio house is a deterrent, too, with gas at the current price. If I'm not out that way to begin with....well, I'm not running out there just to fetch a recipe.
Fresh cranberries are here, and while I hate, despise, and detest that icky cranberry glop that comes out of cans and shows up on many American Thanksgiving tables, I like fresh cranberries and enjoy making things with them. So I gave in to temptation at a farmer's market yesterday and bought some.
I used lemon zest and golden raisins too, and when I get that recipe to where it ought to be, I'll share. In the meantime, I've got to make another batch. Darn.
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