Let it snow.... muffins.
Nothing can beat the first significant snowfall of the year, especially when it happens overnight. I love seeing my children's reactions in the morning when they look out the window. No snowfall this season will bring about the same look they had on their faces as seeing the first snow.
With the first significant snowfall comes snow pants, boots, hats, sledding, and snow muffins...
Okay, not those type of snow muffins, but these...
2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1/2 c. white sugar or brown sugar
3/4 c. milk
1 egg, lightly beaten
1/2 c. clean white snow
3 T. melted butter, cooled slightly
1/2 c. raisins or dried cranberries
1/2 tsp. orange or lemon zest (optional)
1/2 c. chopped pecans (optional)
1. Preheat your oven to 350 degrees F. Mix the first four ingredients and stir with a whisk.
2. In a separate bowl mix the milk, egg, and cooled butter.
3. Make a well in the center of the dry ingredients and add the liquid. Stir lightly, then add a 1/2 cup of the snow.
4. Stir in raisins or dried cranberries.
5. Pour into 12 lined muffin cups. (I like to use an ice cream scoop when dishing up my muffins.)
6. Bake at 350 degrees for about 20-25 minutes.
I can't explain what, scientifically, the snow does to these muffins. But, they form beautiful peaks to them and are incredibly moist.
Enjoy while still warm from the oven.