Just that. I just want you to have a tinselly, twinkly, precious weekend, surrounded by people you love.
I’m thinking about this guy. And about my new friend, Eldon. Who arrived at our house Sunday with his three beautiful children all dressed to the nines. And a handmade fruit pizza. And without a wife. She died from cancer three years ago.
So, though I hope Christmas for you is merry and bright, I likewise hope we’ll remember that this is a season to celebrate Christ. And so much of the message of Christ’s mission was to remind us that true celebration is opening our hearts to mourn with those that mourn, and comfort those that stand in need of comfort. I can be better about that in the frenzy and flurry of trying to shop and wrap and button everything up just right. Because this isn’t about buttoning. And it’s not about bows.
It’s about cardboard boxes filled with food, delivered to people you know need dinner. It’s about calling someone who has a story to tell, and just listening. And then saying, “I understand.” It’s about taking the time to handwrite all the reasons you love that friend. Sister. Next-door neighbor. Tell them everything. All the things you’ve never dared say out loud. This season is about love. Being more open to it, inviting it in with more abundance, quieting the chaos of parties and cookie plates and just holding someone you love a little longer that you did yesterday.
Cranberry muffins for you today. Every speck a sign of love.
Really, really. Love you a lot.
Fresh Cranberry Streusel Muffins
For the muffins:
2 cups flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp. salt
2/3 cup milk
1/4 cup butter or coconut oil, melted
1 1/2 teaspoons vanilla extract
1 large egg
1 1/2 cups fresh cranberries
For the streusel:
1/2 cup flour
1/4 tsp cinnamon
2 tablespoon butter
2 tablespoons light brown sugar
Prepare a muffin tin by placing 12 cupcake wrappers in each cup. Preheat oven to 400 degrees.
In a a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, cardamom, and cloves. In a small bowl, whisk together the milk, melted butter, and egg. Slowly pour the wet mixture into the dry mixture and use a fork to stir the two together just until moistened. Add the fresh cranberries and stir until well mixed throughout the batter.
In a small bowl, use a fork to mix together the streusel until crumbly. Sprinkle on top of the muffins.
Bake muffins in preheated oven for 17-19 minutes, or until golden brown. Serve with scrambled eggs and a glass of fresh orange juice and enjoy!