Welcome to Mountaintop Quilting Studio

This is where you find me exploring a variety of creative adventures mostly about but not limited to quilting. I'm a firm believer that one increases their creativity by being open to and playing with a variety of cretative endeavors ... at least that my excuse for today. Enjoy your sourjourn through my studio playroom. May you find encouragement and inspiration, and on occassion, a little pin-prick that may be thought-provoking or spark your imagination. Thank you for stopping by.

 A treat for John, my snowblowing neighbor from across the street who has gone above and beyond the call of duty this winter in keeping my front drive and side yard cleared away so Miso can go out and play.

Cranberry Nut Muffins usually show up as holiday fare ... a special Christmas breakfast treat ... but look at all that red. And it seems to me this muffin is more heart-healthy than most we eat especially when it's not super-sized. So, I decided this should become a February/Valentine Day staple. Note to self: stock up on cranberries in the freezer during the holidays because they're not easily found this time of year.

This version (and there are lots of different recipes out there for us to choose from) is my go-to favorite these days. I found this at cooks.com but did make some changes to suit my dietary needs (less sugar and whole wheat flour.)

CRANBERRY NUT BREAD/MUFFINS

1 1/2 c. white flour                          

1/2 c whole wheat flour

3/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

3/4 c orange juice

2 T vegetable oil

1 egg well-beaten

1 c chopped nuts

1 c chopped fresh cranberries

Sift dry ingredients together; add juice, oil, and egg and stir until flour mixture is just damp. Add nuts and berries. Pour into a greased 4x8 loaf pan or a 12 count muffin tin (using paper baking cups) Let stand (to rise) for about 20 minutes. Bake loaf 60-70 minutes at 350; muffins at 350 for about 20 minutes or until golden brown on top.

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