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So why am I still baking in a stove top oven when I have a perfectly good land galley oven to use you might ask? I don’t honestly know, except that it’s so darned easy. It doesn’t take any longer than a conventional oven. Clean up is about the same amount of effort and I love the economy of not heating an entire appliance for a dozen little muffins. I guess it might still seem strange to you house bound ‘dirt people’ as some boat folks refer to you, but it’s not such a bad habit to have acquired, economically speaking that is.
Browning the butter first really adds that extra special nutty flavour to the results. The cranberry and lime combo is our latest crush with added pumpkin seeds. I’ve also tried them doing a mix of sunflower, pumpkin and dried cherries too. Supper yummy tangy results with a nice little crunch in each bite. The last batch (I’ve been making them weekly for the past 3 weeks, I’m THAT in love with them), I even tried adding half rye flour for extra nutritian and forgot to top with sugar. They turned out a bit drier than usual without the sweet crusty topping but still very very tasty.
They do freeze very well but sadly, around here, they don’t seem to last long enough.
Thanks to Bakerita for the inspiration
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