Zulka Pure Cane Sugar Review (Giveaway CLOSED)

I was contacted by Zulka a few weeks ago and they wanted me to try out their sugar. As I was doing my recipe testing for the cookbook, I was going through sugar like it was going out of style. It could not have been a better time to sample their sugar because I was testing recipes that I have made time and time again, which meant if something tasted different I would know. 

Before I tell you my thoughts on Zulka, let me provide you with a few facts about their product. First off, Zulka is real sugar. It is not an artificial sweetener and it is not a low calorie substitute for sugar- IT IS SUGAR. Zulka Morena Pure Cane Sugar is a Non-GMO, (genetically modified organism) minimally processed sugar made from freshly harvested sugar cane. The term Non-GMO means that the sugar canes have not been genetically altered and are more natural. Zulka also does NOT undergo the conventional refining process of most granulated sugars and maintains the the appearance and flavor of raw sugar cane. You can learn more about the Non-GMO project HERE.

When I first heard about Zulka sugar, I was think it would be more like Turbinado sugar than white granulated sugar, but it's not. It's somewhere in the middle, though closer to white granulated sugar. I did a side-by-side comparison of Imperial Granulated Sugar, Zulka Morena Sugar and Sugar In The Raw Turbinado Sugar. The granulated sugar was pure white and uniformly fine in texture and the Zulka had more of a natural hue to it and was a bit coarser in texture. The turbinado sugar was even more coarse and similar in size to sanding sugar and was unmistakably golden in color. Cup-for-cup, Zulka can be used in place of granulated sugar and because it's less processed, more of the natural sugar cane flavor is still there. 

I used it in my favorite cake recipe for Chocolate Zucchini Bundt Cake and could not tell a difference in flavor, though it was slightly coarser in granule size. I was sent a 4 pound bag to try out and used in several recipes as well as in our coffee. I would buy it again but I had issues with the packaging. Since it comes in a plastic bag, I would have preferred a zip top closure to seal the bag. If you typically store your sugar in a separate container it's not that big of an issue, I just would have like to seal it up and store it rather than having to find something to secure that bag shut. If you're looking for a more natural product to stock your pantry with, consider giving Zulka a try. 

If you're interested in trying out Zulka Morena Pure Cane Sugar for yourself, Zulka is offering Lick The Bowl Good readers two chances to win a 4 pound bag of your own. All you have to do is answer the two following questions. 

1). Tell me why you're interested in trying out Zulka sugar  and 

2). Visit Zulka.com and tell me what recipe you would like to make with it. 

I will select two winners at random and announce the winners on May 13th. Please be sure to leave your email address so I can contact you if you win. 

Thank you Zulka for the sugar!

Special Brownies Because I'm Getting Old!

I have a BIG birthday coming up on Friday. I'll be 30! To be honest, that number is kind of scary to me. I've always felt older than I am because I didn't have much of a childhood and I was always more mature than the kids that were my age. Even to this day, the majority of my friends are older than I am and I'm okay with that. I just couldn't relate to kids my age. When I was 18, I told people I was 19. When I was 19, I told people I was 20. It wasn't because I was lying, I just have always felt older than my true age. But now I am 29, and I want to stay that way. haha! I will NOT be telling people I am 31 once I turn 30. NO way!

So I am 29 years old for 2 more days and I am trying to make peace with my birthday (aka. Dooms Day!) I don't know why this number feels so different from all the others. I didn't feel that way when I turned 20. My aunt who is 51 says it's not a big deal and maybe when I'm her age it won't be because I'll be wishing I was 30 again. (Love you Letty :-P) All I know is that I'm entering a new age bracket and I have creaky knees. Seriously, I put Hayden down for a nap and quietly back out of the room and my knees crackle and pop like rice krispies. 

I'm getting older old and while I want to celebrate with all my friends and family in a big way, I also want to just ignore it and hope everyone forgets about it. I guess that's not an option anymore though since I'm announcing it to the world here on my blog, but you know what I mean. I was also hoping I wouldn't see my first white hair until after I turned 30, but that didn't happen either. I just discovered my second white hair and neither of them were on top of my head! Think a little further south. No, not that far down, this is a family friendly blog. Would you believe I got my first white hairs in my right eyebrow?! Weird huh? I plucked those suckers at a rapid speed. If you ever see a picture of me and I only have one eyebrow, you'll know why. 

And because this is a food blog, a quick note about these brownies. They're delicious and somewhat healthy.  At least that's what I'm telling myself since I had one for breakfast. Right after I baked them, they were fluffy and cake-like, then the next day they became somewhat fudgy and more like a brownie. The zucchini adds tremendous moisture without tasting like there are vegetables in your brownies. You don't taste the zucchini one bit and if you have skeptical ones in your family, then just peel the zuke before you shred it and they'll be none the wiser. The addition of the chocolate chips don't hurt either. Oh and I forgot to mention, if you omit the chocolate chips, then you'll be left with a completely vegan dessert. 

Zucchini Brownies adapted from Two Peas and Their Pod

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• 1 1/2 cups granulated sugar
• 2/3 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1/4 cup cocoa
• 1 teaspoon salt
• 1 teaspoons baking soda
• 2 packed cups shredded zucchini
• 1 cup chocolate chips, optional

Preheat oven to 350 degrees F. Grease a 9 x 13 baking pan with cooking spray and set aside.

In a large bowl combine sugar, canola oil, vanilla, flour, cocoa, salt and baking soda. Mixture will be dry and sandy. With a wooden spoon add the shredded zucchini and stir until well combined. (The mixture will be thick and somewhat dry looking, just keep stirring until it's fully incorporated and brownie-like). Stir in the chocolate chips, if using.

Pour brownie batter into prepared pan and bake for 25-35 minutes or until a toothpick comes out clean and the brownies are set.

Cool on a wire rack. Cut brownies into squares and serve.

Cake Slice Rebellion :-)

I know I promised you all some baby shower dessert recipes, but I forgot that it was the 20th and it's time for me to post this month's Cake Slice Cake. I assure you that I will share a new recipe by this weekend- scouts honor. Every month, the Cake Slice Bakers, bake a different cake from Cake Keeper Cakes by Lauren Chattman and this month the cake of choice was Zebra Cake. If you've never seen a Zebra cake it's a cocoa and vanilla cake that you alternate batters with, creating circles of dark and light batter. Once baked and cut into, it looks like zebra stripes. Pretty yes, but very plain tasting and not totally worth the effort, in my opinion. Because of this, I chose to rebel against the Zebra cake and bake the cake that was runner up in the voting- Chocolate Zucchini Cake. Here's the Zebra cake I made last year but wasn't impressed with, so I never shared it.

My baking buddy, Maranda from Jolts & Jollies, made the Zebra cake said it didn't turn out so well and tasted a wee bit like cardboard. So we both decided to not waste any more time or ingredients on it and make something else we'd both enjoy. So she's my rebel companion in baking :-) Please go HERE to see how her cake turned out!

Anyway, on to the chocolate zucchini bundt cake- I absolutely adore it. There's never been a CZ cake that I didn't like. In fact, the very first recipe that I ever shared on this blog was chocolate zucchini cake and my mother requests it every year for her birthday. I've made a few different versions including a sheet cake, but THIS ONE is my favorite. I liked this version but felt is was just like a really moist, tender and richly chocolate cake. The main difference between my favorite and this one is that this one has sour cream, espresso powder and chocolate chips in it. My favorite version is a little simpler, is made with oil, cocoa and the zucchini shines through a little more. It's more like a quick bread than a cake, yet it's baked in a Bundt.

Really you can't go wrong with any of these. Just close your eyes, pick one, bake it and eat it all up!

1. Chocolate Zucchini Bundt
2. Chocolate Chip Zucchini Snack Cake

Chocolate Zucchini Bundt Cake from Cake Keeper Cakes

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• 1/2 cup unsweetened Dutch process cocoa (plus more for dusting the pan)
• 1/2 cup sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups unbleached all purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons instant espresso powder
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 cups coarsely shredded zucchini
• 1 cup semi-sweet chocolate chips
• 1 cups sliced almonds, optional

Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with Bakers Joy nonstick spray.

Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.

Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.

Stir in the zucchini, chocolate chips and nuts, if using.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. (Mine took 65 minutes to bake). Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.

Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Reaching Into The Archives

I'm reaching into the archives today for this recipe. I made this bread back in August of last year and forgot to post it, then winter came along and it didn't seem very seasonal to share then and it just got lost in the shuffle. And since zucchini is plentiful at the moment, it just seemed like a good time to share this with you. I'm sure many of you have recipes that are backlogged....right? Please tell me I'm not the only one! I hope not, because there are more where this one came from.

Now that doesn't mean that I haven't been busy in the kitchen, because I have. In the past couple weeks, I made almond jam bars for a friend, chewy coconut lime cookies (that I'll share soon!), Mr. H's grandmother's homemade vanilla ice cream, and today I made a rustic apple pie with a secret ingredient. I'll share all of those recipes in due time, but today it's about a simple tea bread flecked with vibrant orange and green veggies- carrots and zucchini.

The original recipe was for two loaves of bread so I cut it in half to make one. It also called for a handful of candied ginger, but since I'm not a fan of the sweet heat, I left it out. Please feel free to include it in your loaf if that's what you fancy. I liked this bread because it was simple in flavor, not too sweet, and had a nice texture thanks to the shredded veg. Just like carrot cake or other zucchini breads, the carrots and zucchini add a healthful aspect and moisture without tasting like you're eating vegetables. It would be a nice addition to a bread basket, great with coffee or tea and a breakfast treat you don't have to feel guilty about. This would make great muffins too.

Carrot Zucchini Bread adapted from Baking With Lisa Printer Friendly Version

• 1 1/2 cups all-purpose flour
• 3/4 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/8 tsp baking powder
• 1/2 tsp kosher or sea salt
• 1/4 cup minced candied ginger, optional
• 2 large eggs
• 1/2 cup canola oil
• 1/2 cup plus 2 Tbsp. sugar
• 1 tsp vanilla extract
• 1/2 cup coarsely grated carrots
• 1/2 cup coarsely grated zucchini

Preheat the oven to 325F. Grease an 8.5×4.5 inch loaf pan and set aside.

In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda. Whisk in the salt and candied ginger, if using.

In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking hard until well combined. With a rubber spatula, stir in the carrots and zucchini.

Add the dry ingredients to the egg mixture and stir/fold until just blended. Pour mixture into prepared loaf pan.

Bake for about 1 hour, until the loaf is firm to the touch and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold onto a cooling rack to cool completely.

Makes 1 loaf.

Thanks for reading and have a great weekend!

Purple, Green and Blue

When I see the contrasting colors of purple and green together they immediately remind me of my two sons' birthstones- Amethyst and Peridot. I did not make this bread because blueberries are purple and zucchini is green, but rather because I like the two flavors baked into sweet quick breads. I've never had the two together, but I really liked it and the crumble sent it over the top. Besides having fruit and veggies baked into one thing, topped with oatmeal, actually convinced me I was eating something healthy. I printed the recipe awhile back and didn't note where I got it from. I tried googling it to find it's origin with no such luck. If this is your recipe, let me know and I'll give you proper credit.

I also wanted to share with you a little about the "secret" anniversary trip Mr. H and I took this past weekend. We spent 5 nights and 4 days in New Jersey. What the heck in is New Jersey you might be asking yourself? Well my new found miracle of a doctor is there. On Friday morning I had abdominal surgery. We didn't take this trip for romantic reasons, but because we're trying to save our family. I am 12 weeks pregnant. If you'll recall, I've had 2 second trimester pregnancy losses in 2006 and 2007. We've been trying to conceive for the past 2 years and in December it finally happened. I didn't find out til January 15th and I've been keeping a secret from you all, not because I didn't want you all to know, but because I was scared.

The procedure I had was for placement of a Trans-Abdominal Cerclage (TAC). I have an incompetent cervix, which means that my cervix gives out and dilates under the weight of a growing baby, thus causing me to go into labor too early. Generally a cerclage is a stitch that is sewn through your cervix to keep it shut. But for me, it didn't work. This cerclage (TAC) was much more invasive and I had to have my abdomen cut open to have it done. The procedure is done much like a c-section, except that the baby is still growing inside my uterus and there wasn't a stitch placed through my cervix. This time a Mersilene band was tied tightly around my cervix just beneath the uterus. As the baby grows, the weight will be supported by this band. It's a permanent fixture in my body and this baby, as well as any in the future will be delivered via cesarean.

So the title of this post suggest that I have two heavenly babies with birthstone colors of purple and green and another miracle baby on the way due in September with a birthstone of Blue Sapphire. The colors in this bread reminds me all 3 of them. The TAC is 98-99% successful so we are optimistically hopeful that we will bringing a live baby home with us in a few months. We've waiting this for this for years and our time has finally come. That's also part of the reason that I've been so quiet lately. I really was sick for a while there, but the rest was from lack of appetite and energy. I am recovering at home now and will be for the next few weeks, but I promise to keep you all updated as I learn about the status of our growing and thriving baby. In the meantime, we are doing just fine and taking it one day at a time. I thank you all for the support you've shown me and I ask that you keep us in your thoughts and prayers. We know that we are not in the clear and I certainly do not take this pregnancy for granted. If anything, I realize how precious life really is because of the loss of our boys. I just want this time to be different.

Blueberry Zucchini Crumble Bread

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For the Crumb Topping:

• 6 Tbsp. brown sugar
• 6 Tbsp. all-purpose flour
• 1 teaspoon cinnamon
• 1/8 cup oatmeal
• 1 1/2 Tbsp. cold butter

For the Bread:

• 2 eggs
• 1/2 cup canola oil
• 1 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups grated zucchini
• 1 cup blueberries

To make the topping: In a medium bowl, mix brown sugar, flour, cinnamon and oatmeal. Using your fingers, blend the butter into the other ingredients until well mixed. Mixture will be crumbly but should stick together in clumps when you squeeze it. Set aside.

To make the bread: Preheat oven to 325 degrees F. Grease and flour a 9"x5" loaf pan. Set aside.

In a medium bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl, beat eggs with a whisk until slightly foamy. Add the oil, sugar and vanilla to the beaten eggs, and mix til well blended. Slowly add the dry ingredients to the wet until well incorporated, but do not overmix.

Using a spatula, fold in the grated zucchini and blueberries. Stir by hand until thoroughly combined but try and not break up the blueberries.

Sprinkle a 1/3 of the crumble mixture into the bottom of the greased and floured loaf pan. Carefully pour the batter into the pan and evenly sprinkle the remaining crumble topping over the batter. It's okay to have some some larger pieces of crumble on top of the bread.

Place the pan into a preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes in pan before inverting onto a wire rack to cool completely.

And now for the winners of the Frame By Frame Baking Cookbook Giveaway!

#40- Becky and #62- LeAnne!

Congrats ladies! I'll email for your addresses. Enjoy the books!

Summer Is Still Here

Hope you all had a wonderful weekend! I know I sure did. Saturday I treated my mom to breakfast at The Original Pancake House (she loves their Dutch Baby pancakes), then we went and got pedicures (and a brow wax for me), had Starbucks and did a little shopping. While at Starbucks I enjoyed a Pumpkin Spice Latte- yum! I wait all year for those. That's the closest I've gotten so far to Fall flavors this year but I can't bring myself to start baking with pumpkin just yet. Believe me I want to, but it's still SUMMER!

It's still Summer and I'm still drinking limeade and eating grilled meats and hot dogs. It's still in the mid-90's here (high 80's when we're experiencing a "cold" front- ha!) and I'm still enjoying baking with zucchini- a summer favorite. I know a lot of you make jokes about having a surplus of the green veggie growing by the ton in your garden, but I can barely keep my indoor plants watered, so I don't have that problem. I happily buy my zucchini at the grocery store 4 at a time and I used 2 of them in this delicious cake. There's nothing like eating your veggies with a little chocolate :-).

I found this cake at The Cutting Edge Of Ordinary- Lisa has a beautiful blog (go check her out). I was intrigued by it because Chocolate Zucchini cake is one of my absolute favorites. I have a tried and true recipe that I usually bake it into a Bundt pan that my mom requests quite often but I liked this one because it's baked into a 9x13-inch pan and topped with chocolate chips that add a subtle sweetness. It's a great snack cake, simple to throw together and stays moist for days. If you've never tried zucchini cake before, don't be afraid- it adds moisture the way carrots do in carrot cake, but you can't taste it. Promise. It's also a good way to get some veggies into your kids (or you). Relish in the last few days of summer and make this cake!

Chocolate Zucchini Cake from Bon Appetit via The Cutting Edge Of Ordinary

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• 2 ¼ cups sifted all-purpose flour
• ½ cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¾ cups sugar
• 1 stick unsalted butter, room temperature
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups grated unpeeled zucchini (about 2 medium)
• 1 cup semi-sweet chocolate chips
• ¾ cup chopped walnuts (optional)

Preheat oven to 325 F. Butter and flour a 9x13 inch baking pan.

Sift the flour, cocoa powder, baking soda & salt into a medium bowl.

Beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract.

Mix in the dry ingredients alternating with the buttermilk in 3 additions. Mix in grated zucchini.

Pour into prepared pan. Sprinkle with chocolate chips and nuts (if using).

Bake 50 minutes or until toothpick inserted into the center comes out clean. Cool cake completely in pan.

Would you like a piece?

This post linked to:

Don't Knock It Til You Try It

I've made so many different chocolate cakes recently. Some with cream cheese frosting, some with fudge frosting, some with white chocolate mousse and even some cupcakes. I am chocolate caked out! So when Rachel of Five Year Plan announced that this months ingredient for Rach's Baking Challenge was chocolate, I was not so excited.

But, this Chocolate Zucchini Bundt is one chocolate cake I NEVER get tired of making or eating, and neither does my family. They ask for it every holiday.

This year for my mom's birthday, she requested this cake. To make it a little fancier, I added a simple glaze to the top. I didn't measure, but it was about a cup of sifted powdered sugar, with a little milk and vanilla to thin it out.

I love you mom!

I've been making this bundt cake for years. I've baked it in loaf pans, a bundt and even cupcakes. It's chocolaty and so moist from the shredded zucchini. And before you start cringing or turning up your nose, trust me! You can't taste the zucchini at all. It's like carrot cake- it provides moisture and melts into the crumb but you don't really taste bits of the veggie.

My brother who hates zucchini, loves this cake. He hates zucchini because I made him eat it one night for dinner and he gagged through the entire thing. (I know I'm such a mean big sister!) So when I told him I was making this he said, "eww, gross!". But I made him help me and when we were done baking this beautiful bundt he was the first one to want a bite. He even ate it for breakfast the next day- zucchini and all!

So if you don't try any other recipe on this blog, please try this one. I promise you will like love it! This was also the very first recipe I blogged about nearly 2 years ago. It's definitely a keeper. Now go grate up some zucchini and make this bad boy. You will not be disappointed.

Chocolate Zucchini Bundt

• 2/3 cup cocoa
• 2 tbsp. unsalted butter, melted
• 1 cup vegetable oil
• 3 cup flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 4 large eggs
• 3 cup sugar (plus more for coating pan)
• 3 cup grated zucchini (4 med. zucchini)
• 1 tsp. vanilla

Preheat oven to 350 degrees. In a small mixing bowl combine cocoa and melted butter (mixture will be stiff and dry). Add vegetable oil to cocoa (it will resemble motor oil- don't be alarmed) and set aside.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat eggs and slowly add sugar, until thick and light in color. Add cocoa mixture to eggs until well combined, then gradually add flour being careful not to over mix. Once mixture is well incorporated add grated zucchini and vanilla.

Butter or spray bundt pan evenly with non stick spray, then sprinkle with granulated sugar to form a sugar crust. Pour batter into pan about 3/4 full. Place pan in a preheated oven for 65-70 minutes until toothpick inserted comes out clean.

Allow to cool completely before removing from the pan. Loosen your belt, because you'll be eating more than one slice.

NOTE:

A small amount of batter will be leftover depending on the size of your bundt (use the largest one you have). I usually pour the extra batter into a small pyrex dish, bake it and eat it while the bundt is still in the oven. The cake baked in a small dish will cook much quicker than the bundt.

Drool :-P'''

When Life Hands You Peaches, Don't Ruin 'Em. Huh?

On our way home from Fredericksburg we stopped by a roadside stand and bought some beautiful peaches and zucchini. We bought about a dozen and a half of the fuzzy blush fruit and on the way home I kept wondering what I was going to bake them into. Would it be a peach pie, a cobbler, a crumble, a crisp, ice cream???

Then I asked Mr. H what his thoughts were and he said I wasn't allowed to bake them because I'd "ruin them"! And he was very adamant about that too so I didn't bake them. Although everytime I sliced one up or walked by them and smelled their sweetness, I was tempted.

Then I remembered I had Fredericksburg Peach Preserves (ding! ding! ding!) so I used that along with the zucchini in these muffins and they were wonderful! The original recipe calls for canola oil and orange marmalade, but I used softened butter and peach preserves. They were still moist, tender, fragrant, and sweet, with little bonus pieces of peach from the preserves. They were really delicious and I liked the chew of the dried cherries. I would like to experiment with apricot jam and dried apricots too. Maria and Debby, I'm talking to you :-)

Zucchini Jam Muffins adapted from W.S.

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 2 eggs
• 1/3 cup canola oil
• 1/4 cup peach jam or preserves
• 1 tsp. vanilla extract
• 1 zucchini (4 oz. total) shredded and drained on paper towels
• 1 cup dark raisins or dried sweet cherries
• 1/4 cup pecans or almonds, chopped (optional)

Preheat an oven to 400°F. Grease muffin cups with butter or butter-flavored nonstick cooking spray.

In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, oil, jam, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins or cherries and nuts (if using) just until evenly distributed. The batter will be stiff.

Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 (mine took 18) minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter and more jam.

Makes 10-12 muffins.

NOTE: I froze these after they were cool in a large Ziploc bag. I defrosted/warmed them in the microwave for 45 seconds and we were able to enjoy them throughout the week and they tasted just as fresh, if not better.

The original recipe calls for canola oil, but I used softened butter and it worked out just fine.