Saturday, July 15, 2017

Baking this weekend

Inspiration for these breakfast muffins was a small Tupperware tub of leftover, whole berry cranberry sauce. Rooting through the chest freezer alloted additional berries to mix up a batch of my Cranberry-Orange bread, baked off as muffins to conserve energy. 25 minutes baking time vs 1 hour. Yummy and a nice change of pace.

1 comment:

Florence said...

Those look delicious. I made a batch of Muffins with chopped up strawberries. Oh they were sooo good.