The second issue with this whole situation is that I haven't taken any pictures at all of my beautiful muffins and their white chocolate glaze. If you want to get an idea of what they look like, click here. I combined Sydney's recipe from Crepes of Wrath with my bran muffin recipe (which you might find is raaaather similar to the recipe for bran muffins on the back of a Kellog's cereal box--whatever) to make this latest creation. Also, a note about the Crepes of Wrath blog: I love it. I click on several Foodgawker pictures each week that look good to me, and often they end up being from her site. And the most exciting part about the whole thing is that Sydney and I actually have a mutual friend! My best friend from college, Katie, rowed with her on their high school crew team. Small world. Since I don't have muffin pictures to show you, here's a picture of Katie and me at our holiday party senior year of college:
3 cups Kellog's All Bran cereal
1/2 cup boiling water
1/2 cup oil
2 cups sugar
3 eggs, beaten
2 cups lowfat buttermilk
2-1/2 cups flour
1-1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 can pumpkin puree (not pumpkin pie filling!)
zest of 1 orange
1/2 of one 12 oz. package fresh cranberries, rinsed and patted dry
1 tbsp flour
8 oz. white chocolate, for drizzling (I used white chocolate chips)
Preheat oven to 400 degrees F.
In a small bowl, combine 1 cup cereal with 1/2 cup boiling water. Add in oil and stir. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir with whisk until combined and set aside.
In a large bowl, mix rest of cereal with sugar, eggs, and buttermilk. Add bran/oil mixture, pumpkin puree and orange zest; stir to combine. Mix in dry ingredients and stir just until fully incorporated.
In a small bowl, combine cranberries with 1 tbsp flour. Toss gently to coat. (This prevents berries from sinking to the bottom of the muffins.) Fold into batter.
Bake in lined muffin tins for approximately 20 minutes. I made a combination of 12 regular-sized muffins, 12 mini muffins, and 4 mini loaves.
For drizzle: Melt white chocolate in microwave in 30 second intervals, stirring after each cycle. When chocolate is melted, transfer to plastic bag and cut a hole in the corner. Drizzle over completely cooled muffins, and enjoy!