Mighty Math Muffins
Cranberry Muffins from The Recipe Club
Every recipe has a story. No one knows those culinary words of wisdom better than Andrea Israel and Nancy Garfinkel, authors of the new cookbook novel "The Recipe Club."
It is an unusual book, as it is a full novel with 82 recipes. This recipe for Mighty Math Muffins is written when one of the book's characters is struggling with math. In the novel, the recipe appears as such:
"What's 3/4 cup of sugar times 2? ( 1 1/2 cups sugar)
What's 1/2 of 1/2 cup of butter? (1/4 cup butter)
What's 1/6 of a dozen eggs? (2 eggs)
What's 1/2 of 32 ounces all-purpose flour? (16 ounces or 2 cups all-purpose flour)
If a tablespoon has 3 teaspoons, and you need 2 tablespoons minus 4 teaspoons, what do you need? (2 teaspoons baking powder)
What's a teaspoon of salt minus 3/4? (1/4 teaspoon salt)
What's 1/4 teaspoon of lemon zest times 4 (1 teaspoon lemon zest)
What's 1/4 of 16 ounces of milk? (1/2 cup milk)
How many cups of chopped cranberries do you need if you need 16 ounces (2 cups frozen cranberries, chopped)"
-- "The Recipe Club" by Andrea Israel and Nancy Garfinkel; recipe by Melissa Clark.
CLICK HERE to read an excerpt of the book.
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin.
In a bowl, cream the sugar and butter. Add the eggs, one at a time, beat after each addition.
In another bowl, sift together the dry ingredients and lemon zest. Add alternately with the milk to the creamed sugar mixture. Stir in the chopped cranberries.
Spoon the batter into the greased muffin tin, filling 3/4 full. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.