“A Loaf Of Bread, The Walrus Said, Is What We Chiefly Need”

Lewis Carroll amazed me when I was a kid and truthfully, still does even now that I’m an adult. The reasons are a bit different though. When I was a child, I just loved reading about Alice, the little girl who had so many more adventures than I would ever have. By the same token, I was scared to death when I read it. It was one freaky world Alice visited and I was torn between wanting to go there myself and throwing the book across the room and hiding under the blankets for a week.

As an adult, I’m more fascinated by the mind that wrote Alice as well as his other works. People speculate that he was a drug addict and in the throes of addiction when he wrote Alice In Wonderland, but in reality, that’s not been proven. He took Laudanum, ostensibly for migraines, which is an opiate, but there’s no proof of addiction. Mind you, think of any time you’ve had to take a prescription pain killer and then imagine living in the 1800’s where drugs were far easier to obtain. Then imagine how you felt taking pain killers and intensify that by 50 because from all reports, Laudanum was some powerful hallucinogenic stuff. Makes the scene in Look Who’s Talking where the in utero Mikey is happily looking at his hand that is colorfully psychedelic because mom is rather wasted  look tame :-p So if Mr. Carroll wrote any of his works while taking laudanum, it would explain the imagination. That or the guy either just had one hell of a good imagination or was seriously warped hehe. Continue reading

Carrots Are Yucky

Really. They are. Would I lie to you? I love you all to death so I would never lie about something as important as the ickiness factor surrounding those orange…things.

I don’t like carrots (in case the above sentences didn’t clarify that). I will eat baby carrots if they are cooked almost to the point of mush and then covered in about 16 pounds of butter per carrot and salt. I will eat carrot cake. I mean c’mon, it has cream cheese frosting and is gooey and…well…it’s cake. I can forgive it for having carrots.

I’m also that person who, upon getting one of those bagged salad mixes, picks out every single carrot shred out of my bowl and throws it in my husbands serving. Raw carrots are even yuckier than cooked ones.

But… BUT I say! I like carrot cake. So when I saw a recipe for a quick bread that had a strong resemblance to carrot cake or would once I got through with it, I knew I had to make it. The original recipe is from Food And Wine. For the most part, I was true to the original but I seriously wanted it to be a bit more carrot cakeish but in quick bread form. That way if I wanted six slices for breakfast, I could honestly say that 1) I was NOT eating cake for breakfast and 2) it has carrots in it so it’s good for me. Right? So I added more spice to it, a TOUCH more oil (and I do mean just a little; just enough to increase the moistness w/out compromising the stability of the bread), raisins and the crowning touch of a cream cheese glaze.

This is good. Really good. I may or may not have eaten three slices already and scraped all the excess glaze out of the bowl with my tongue finger.

Don’t judge me.

Tender moist cake bread, stuffed full of raisins and sweet spices and a tangy sweet and creamy cream cheese glaze. And oh yeah, those orange things. What are they called again? Oh yeah… carrots.

Go buy some orange things and some cream cheese.

And you’re welcome. Continue reading

Bacon Makes Any Food Better

Well, maybe not ice cream..or jello… or candy (sorry, chocolate bacon lovers) Yeah yeah, I know, there actually IS bacon ice cream and bacon candy but there are some things I just can NOT get behind. I am however still petitioning congress to make bacon, cheeses of all kinds, wine and chocolate part of the government supported food plans. For some reason whenever I call or write though, no one is ever in the office anymore. I can’t imagine why.

I’ve mentioned before that I love corn bread. I prefer it the southern way a la no or very little sugar. But I will eat it with sugar too so long as it’s not heavily sweetened. As the saying goes, if I want cake, I’ll eat cake. If I want cornbread, I’ll eat cornbread. Hold most of the sugar please.

You really have to forgo the sugar if you’re making a cornbread with add ins like this one. I added a couple of tablespoons to help with color but that’s it. This was based on Ina Gartens  corn muffin recipe and I have to say, even had I been making it plain, I couldn’t have brought myself to add the full cup of sugar she called for. Really? A full cup!?

But this way? Say yummy with me! C’mon… say it! SAY IT DARN IT OR NO RECIPE!!

Erhmmm, sorry. I’m calm now. Continue reading

I Need To Go Back To Work

Ok, it’s been nine days since I had the stroke. I still walk like a monster from a 1930’s horror movie when I walk (yeth mathter…what do you need, mathter? *insert insane cackle here*) and my hand has a tendency to curl into it’s own version of the hand fetal position BUT I am able to do housework more or less (ever tried  military crawling to hand wash wash a bathroom floor? OMG, I had to have looked hilarious!) so it’s time to get back to work here. Well, work may not be the best word since I love what I do in here and love all the people insane enough to read it 🙂

So I wanted muffins today. I printed one out ages ago from food.com for apple pie muffins. When my daughter was here this past weekend helping us get the bedroom painted (ok, I didn’t do crap myself… I have wonderfully laughable humorous visions of what would have happened had I tried to wield a paintbrush or roller… paint on the walls (in God knows what way), paint on the ceiling, paint on the kids, paint on the cats, paint up my tush when my hand spasmed -P ). As I was saying (tangent alert, tangent alert!) when they were here, my daughter saw it and said that she had tried it and it wasn’t very good. So that meant i just HAD to make it… but better. 😀 I’m ornery that way. Not sure you noticed that in me *cough cough*

I tihnk I did pretty good with them. I realized when I put them in the oven that I had forgotten to add the egg. Umm…oops? But ya know what? It didn’t matter. They were still moist and rich from the other changes I had made. So hey, less fat and cholesterol works for me and I’m sure it does for you too. These are mildly spicy (sweet spice, not hot spice) and I think next time I’ll add more cinnamon then I did this time. Also, I think raisins would be excellent in here. They’re moist with a light apple flavor and would be a great breakfast muffin, especially if you add some raisins and maybe some flax seed or wheat germ to up the nutrition. They aren’t pretty and dainty but they taste great! So let’s have it here… enjoy!

Spiced Apple Pie Muffins

  • Topping-
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1/4 cup butter, melted
  • Muffins-
  • 1 1/2 cups packed brown sugar
  • 1/3 cup oil
  • 1/3 cup melted butter
  • 2 teaspoons vanilla extract
  • 2 tablespoons molasses
  • 2 cups all purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 3 medium apples, finely chopped (I used my food processor and didn’t peel them, just deseeded them)
  • 2 teaspoons lemon juice
  • 1/2 cup raisins (optional; haven’t done it yet but know it would work)
  1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with liners. This made 12 muffins and 3 mini loaves for me so if making all muffins, I’d say it would make about 16 to 18.
  2. In a small bowl, mix together the topping ingredients and set aside.
  3. In a large bowl, mix the dry ingredients (including the brown sugar).
  4. Add in the oil, vanilla and buttermilk. Mix just until combined.
  5. Fold in the apple pieces. Again, mix just until combined.
  6. Fill muffin cups about 3/4 full.  Sprinkle topping evenly over the batter. Bake at 350 for about 22 minutes or until firm on top and golden brown.

“I need to go back top work for the American people” 😛

And I really never did have sexual relations with that woman 😀


Sometimes Simple And Old Are The Best

Yum

I have NO idea who ate some of this before I could get a photo *blinks innocently*


I should know… I mean, look at my husband. Ok, I’m so gonna die for that but I couldn’t resist that one hehe

Seriously though… have you ever noticed that in the blogging world, it is always something new, something unique, something that is all about “OMG, I made elk tongues with a balsamic reduction and served it with bacony coleus plants sauteed in bear fat!”

Mind you, I love the new stuff; don’t get me wrong. I’m no different there than anyone else in trying to be unique and have something here on my blog that isn’t on 396 other blogs. Erhmmm, other than that elk tongue thing… you can have my share. Honest; I don’t mind.

Sometimes though, I just want something comforting, easy and old fashioned. Especially recently. I’ve been battling a fun fun fun tooth and jaw infection (thus my absence {didya miss me? 😛 } and also why no new posts recently) and have been taking massive doses of Penicillin. And while I’m not allergic to it, I’m sensitive to it big time and spent the better part of a week nauseous and unable to eat. I’m eating again but am still doing better with soft easy foods because my jaw isn’t 100%.

Point being (whining over lol) that when I’m down, physically or emotionally, I like, as I said, easy and comforting. One of my go to recipes for that (other than the ubiquitous mac and cheese that is practically everyone’s fave comfort food) is an old Amish recipe. I absolutely LOVE so many Amish foods. I have the same fascination with their culture, religion and foods that so many living in the mainstream world do.

Continue reading

There’s A Reason I Do Certain Things

Triple Berry Muffins

Like using muffin/cupcakes liners when making those baked goodies. Muffin pans hate me. They really do. It’s a vast right wing conspiracy! I did NOT have sexual relations with that woman!

Sorry; I was channeling the Clintons. But really… muffin pans hate me. It never fails. I make a tasty batter… I spoon into HEAVILY greased pans… they come out looking completely beautiful.

Then they stick. Did I mention that muffin pans hate me? They are evil sentient life forms that delight in my agony.

Muffin pan liners however are wonderful angelic sentient life forms that make my muffins come out easily and not in 37 pieces (we ate all those straight from the pan or as piles of muffin mush in bowls… still tasted great lol). Yes, I know that sometimes the sight of a whole muffin with no liners is prettier but muffin pans hate me. I’m not sure if I mentioned that yet.

So I bet you’re wondering what the recipe will be today right? Don’t stop now; click here!

I Will Not Go Quietly Into That Dark Night

You heard me darn it!!! I’ll fight and scream and kick and wail loudly if any tells me that it is time to stop using pumpkin in my cooking because Autumn is over. Give me Pumpkin or give me death. Ok, just give me more pumpkin.

Seriously though, I’ve mentioned before that I’ve never been one to cook by the seasons. I mean sure, we have more salads, fruits and veggies and grilled foods in the warmer months but that’s not because it’s trendy and seasonal (have I mentioned that rebellious I hate being a conformist thing?) but because it’s the only time of the year we can afford decent fresh produce and because there are constant sales on meat. That being said, I admit it; I make pumpkin cranberry bread in the middle of Summer as well as roast turkeys then (I have a slight turkey addiction) and I have been sighted like Bigfoot, grilling in January (hmmm; do you tihnk Bigfoot grills out?). I don’t know… it’s just always seemed silly to me to give up the foods I love because according to tradition, you don’t cook certain things when it’s cold or others when it’s hot. Mind you, I also admit that I can’t bring myself to make, say, a pecan pie unless it’s the holidays. Somehow that one seems meant for the holidays and ONLY the holidays.

So what do I have for you today? I have some yummy Pumpkin Cheesecake Streusel Muffins. They originally came from
Annies Eats . I think I’ve mentioned before that I absolutely love her blog. This lady has two kids, is also a doctor yet still finds time to keep up with a well written food blog and make things that leave me drooling. She puts me to shame.

I haven’t changed the original recipe a whole lot though I named them differently (seems only polite) and differed on a few ingredients as well as method. I’m sure her’s were a thousand times better but what is a recipe for but to put ones own style on it? No matter what though, I think you’ll love these. They are sweet and not overly spiced and are even better the next day. They’re a perfect breakfast or dessert muffin.

Pumpkin Cheesecake Streusel Muffins

  • Filling-
  • 8 ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Muffin-
  • 3 cups all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg (use freshly grated if you have it. It makes such a difference.)
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 1/4 cup dark brown sugar
  • 2 cups canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple extract
  • 1 1/4 cups vegetable or canola oil
  • Topping- (I actually used some left over streusel I had frozen)
  • 1/2 cup sugar
  • 5 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup unsalted butter, cold
  1. For the filling- Combine the cream cheese,powdered sugar, cinnamon and vanilla extract in a medium bowl and mix until smooth. Set aside while you make the muffins.
  2. Make your topping- In a small bowl, using a pastry cutter or fork, combine the topping ingredients until it resembles coarse crumbs. Set in the fridge until ready to use.
  3. Preheat oven to 350 degrees. Either grease 24 muffin cups or line them with paper or foil liners.
  4. In a medium bowl, combine your dry ingredients (flour through baking soda) and mix well.
  5. In a large bowl combine the remainder of the muffin ingredients (eggs through pumpkin). Mix well on medium speed.
  6. Dump your dry ingredients into the pumpkin mixture and mix at low speed, just until combined. Remember; never over beat muffins or quick bread. You’ll get tough muffins with a lot of tunnels through them..
  7. Fill each muffin cup with just enough batter to cover the bottom. Then Then top each cup with a small spoonful of the cheesecake mixture. Fill the muffin cups with the rest of the batter. I ended up with 24 muffins and two mini loaves.
  8. Sprinkle each muffin with a small amount of the streusel topping.
  9. Bake at 350 degrees until golden brown and the tops don’t look moist, about 25 to 30 minutes. Turn out onto a rack to cool.

Ahem… Anybody Still Out There?

I know I know… I disappeared for a little bit (believe me; my FoodBuzz rating shows that I have been gone for a week and a half. Erhmmm…ack?) and shouldn’t be asking you if you are still out there. Instead I should be begging your forgiveness for leaving right?

C’mon now… you know I love you all dearly but can you REALLY see me begging for forgiveness? 😛 Didn’t think so.

I had to leave for a while… honest. Personal issues (and we know I’m just full of issues hehe) plus my grown kids were coming home for Christmas and I was getting too caught up in things that weren’t as important as that.

But… I’M BACK! And I come bearing goodies.

Ok, no I don’t. But I come bearing a recipe for goodies. Do your own baking darn it. 😀

I know a lot of people do New Years Day Brunches so I come bearing a scone recipe. Please say scones in a lively sort of upper crust British accent. Or Scottish. Scottish is good too. I expect a perfect accent before you even attempt to make these.

I was originally going to make a scone with other dried fruits and I am sure I will get to that at some point or another. But today, chocolate possessed me. Surprise huh? So I made chocolate covered strawberry scones. But as my strawberries were dried and rather chewy. added a shot of amaretto to them to rehydrate them. Honest, it HAD to be amaretto… water would not have worked. *Looks innocent* Then I made a creamy strawberry butter to slather all over these bad boys. Or maybe they were girls. I’m not sure; I didn’t check. I tend to leave the gender of baked goods alone. I am big on respecting the privacy of my scones.

Be warned; these spread a lot. So if you like precise more crisp edges, don’t put these close because they will blend together. if you like soft edges however, place them about an inch apart. Either way, they aren’t the prettiest daintiest looking scones in the world but darn, do they taste good!

Chocolate Covered Strawberry Scones

  • 2 cups flour
  • 1/2 cup sugar (plus sugar to sprinkle on the top)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (a stick and a half) of cold unsalted butter
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 4 ounce bag dried strawberries
  • 3 tablespoons amaretto
  • 1 cup dark or semi sweet chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1/2 cup strawberry preserves
  1. Preheat oven to 375 degrees. Chop the dried strawberries and put them in a bowl with the amaretto. Set aside for about 15 minutes to soften.
  2. In a large bowl, combine the flour, sugar, baking powder and salt.
  3. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a measuring cup, combine the cream, extracts and the eggs. Beat well,
  5. Pour the cream mixture into the flour and mix just until combined.
  6. Mix in the strawberries (leave behind any excess liquid) and the chocolate chips.
  7. Dump mixture onto a lightly floured board and pat into a 1/4 inch thick circle (or triangle or hexagon if that’s your thing). Using a 2 inch biscuit cutter, cut out the scones and place on a lightly greased baking sheet. Gently re-pat out the scraps and cut them. I got 12 scones and a teenie tiny baby scone from the dough.
  8. Bake at 375 for about 20 minutes or until they are golden brown.
  9. To make the strawberry butter, combine the 1/2 cup butter and 1/2 cup strawberry preserves. Beat until fluffy. Do NOT forget to let your butter soften well or you will end up with strawberry butter that has noticeable butter pieces in it, like in my photo. Oops.
  10. Serve with strawberry butter. Think to yourself that these may not be pretty, but darn, do they taste good! 😛

“Can I Have Another Bigit Momma?”

With six kids, I have heard a lot of mispronounced words in my day. For a woman who tends to be a grammar and vocabulary Nazi (*waits for someone to go through all my posts looking for all the errors…of which I’m sure there will be many hehe), I always found it strangely cute. I guess it comes down to that “when our kids do it, it’s cute even if other people aren’t so amused” sort of thing. I still say that the ability to find our children adorable is what keeps us from being like other species and eating our young. That and baby smell. Is there anything better than the smell of a babies head? Erhmmm… a clean baby. Not a baby that needs a diaper change or has old milk smell 😛

When Jordan and Zach (now 14 and 17) were little, they loved canned ravioli but called them “roly polys”. Hey! I had five kids then… convenience foods kept me sane! For the longest time, I never corrected them when they would ask me to make them a can of roly polys. Then when they hit puberty, I figured it could have long term effects on their social lives if I didn’t tell them the correct pronunciation so I reluctantly told them the correct way to say the word . 😛

Now Joshie, being three, is the one with the way of pronouncing things that makes me giggle.  Yes, I’m easily amused. What can I say? So when I made these biscuits the other night, how could I refuse his cute little face when eh asked me for another “bigit”? Not to mention, getting the boy to eat anything other than apples and raisins is a feat in itself, so I wasn’t going to argue. But seriously, they ARE good bigits.. I mean biscuits. Only I could manage to find a recipe for a simple southern treat that has been sullied by adding demon meat 😀 But really; like they say, everything is better with bacon. Well, except for chocolate. I can’t get behind that trend. *shudders*

These are easy as can be. And with bacon, cheddar cheese and cracked black pepper, they are yummy too! The first time I made these, the cheese on top got a bit too browned  so I suggest adding the cheese to the top when they are almost done. So I have more baking right now so that I have prettier ones to show you. The sacrifices I make for all of you. This came from a BHG magazine and other than adding more bacon and cheese it’s the original recipe. The real recipe called for just a stingy 4 slices of bacon and 1/4 cup of cheese and the cheese was just for on top. What WERE they thinking!? Aren’t that laws against the under use of bacon and cheese? I didn’t change much. Ok, so I added a few green onions… and the extra cheese…and more bacon. Sigh. Let me rephrase. Once upon a time, this began its life in a BHG magazine.

Bacon, Cheddar & Cracked Pepper Biscuits

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon cracked black pepper
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 1 1/4 cups buttermilk
  • 12 ounces bacon, cooked until crisp and crumbled (hold back two slices for crumbling on top of biscuits)
  • 1 cup shredded cheddar cheese (and about another 1/3 cup for sprinkling on top)
  • 2 green onions, sliced thin
  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the flour, sugar, salt, baking powder, pepper, cheese, green onions and cream of tartar.
  3. Using a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
  4. Make a well in the center and pour in the buttermilk all at once.
  5. Stir with a fork just until mixture is thoroughly moistened.
  6. Dump onto a lightly floured board and knead until the dough is barely smooth. This isn’t a yeast dough; don’t over knead it.
  7. Pat it into a circle (doesn’t have to be perfect) of about 1/4 thick. Use a floured biscuit cutter to cut out rounds. Place them on a very lightly greased (cooking spray is fine) baking sheet. almost touching.
  8. Gently reroll scraps and do the same with them.
  9. Bake at 450 for 10 to 14 minutes or until golden brown. If sprinkling cheese and bacon on the tops, wait until they are almost done; sprinkle bacon and cheese on them, then finish cooking. Better yet, cook them, turn off the oven, sprinkle the cheese on them and put them back in and let the residual heat do the melting

 

Baking Therapy

Ever have one of “THOSE” days? Maybe you know the kind I mean.

You get up with a headache… keep forgetting to make yourself a cup of tea or take pain meds (coffee maybe for you strange people) because every time you think of it, something distracts you…like the washer refusing to spin for the 679th time in a week, one of the kittens you kindly let in from the cold last night has pooped all over the floor… twice, the spider your husband kindly killed for you this morning left parts of it’s guts on a book… that you just picked up.

Then you get a call from the garbage company. You are informed that they can no longer do household service for your garbage because your neighbor, from whom you have legal easement to get to your own property, has decided she is going to refuse to let the garbage truck go on the road to get to our property. This means that rain or shine, hot or cold, you will have to cart your garbage 1/4 mile to the road every Thursday night. When asked politely later in the day (honest… I was polite; it’s the only way I COULD be and not hate myself. I even brought her muffins) why she didn’t just talk to you first before calling the garbage company and complaining, you find out that she basically holds a grudge against you because you aren’t family. They were the ones you bought your home from a few months ago and she is resentful that they moved and that SHE didn’t get the house.

Then, to add a little insult to injury, you bite your tongue…drinking that tea you finally made. Which makes you spill it on your shirt and teaches your three year old a new swear word… which he uses when the mail lady is kindly bringing your mail to your front door.

THEN… what; you thought that was it?? Silly you. THEN…. when you check online to see when the package you were expecting from Foodbuzz that was supposed to get delivered today is on it’s way, only to have them tell you that they delivered it at 12:52 this afternoon. While you were here … with a perfect view of the front porch they ostensibly left it on.

So what’s left to do after a day like that?

Baking therapy.

The only thing other than valium and a few stiff drinks that is going to calm you down and give you a few moments of peace. Well, that and Vivaldi playing in the background.

So I baked. Just for you, dear reader. Ok, so it was for me, but it makes me feel better if I tell you that it was all for your pleasure. I made muffins. Two batches, because the first gotten eaten up by the kids and the neighbor you brought them to. They are quite yummy if I do say so myself. Though a little tip if somehow you were in my brain and were going to try something that I tried. Do NOT, I repeat, do NOT, drizzle said muffins with honey BEFORE baking. It makes them spread in a very unattractive way and they get glued to the pan. Yeah, even the baking was part of “the day”. Thank God I made some of them without putting the topping on before baking them. They may not look exciting but they also don’t look like spread out cookies.

These are Cranberry Orange Marmalade. Not cranberry/orange but made with cranberry sauce and orange marmalade as well as juice and zest. They have a depth of flavor that regulr cranberry orange ones don’t have thanks to the sauce and the jam. These would be a perfect extra bread for Thanksgiving or to give to neighbors you don’t really care for but want to keep decent relations with because you know it’s the right thing to do (even if she DID keep my plate) if you have someone who doesn’t like the normal yeast roll. Or just because they are fitting for the season and rather festive tasting. Yes, something can taste festive. Don’t judge me. Just go make muffins. And… she says while smiling like a Wal Mart Door Greeter … have a nice day.

Cranberry Orange Marmalade Muffins

  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon orange zest
  • 2/3 cup orange juice concentrate
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1/4 cup orange marmalade
  • 1/4 cup whole berry cranberry sauce (home made or canned)
  • 1/2 cup slivered almonds for sprinkling on muffins
  • honey for drizzling (AFTER baking 😛 )
  1. Preheat oven to 350 degrees. Grease or line 16 muffin cups.
  2. In a large bowl, combine all the dry ingredients and the orange zest.
  3. In another bowl, combine all the wet ingredients.
  4. Make a well in the center of the dry ingredients and pour the wet ones in all at once. Stir with a fork just until combined. Don’t over beat.
  5. Fill muffin cup 3/4 full. Sprinkle with almonds
  6. Bake at 350 until tops are firm and golden brown, about 20 to 25 minutes depending on how temperamental your oven is.
  7. Let cool in pan for a minute then turn out onto a rack to finish cooling.
  8. When you put them on the rack, drizzle them with the honey.
  9. Eat. Enjoy. Give some to your neighbors
  10. Smile like the Wal Mart Greeter.