Hello! I enjoyed my weekend up until the last minute because this week will be very busy as we enter into our Tech/Show week for Ririe-Woodbury's December show Prism. The picture above appeared in the Arts section of The Salt Lake Tribune with this preview article of our concert. I'm the one on the far right being lifted!
Here is the poster for the show! It's a great evening of dance and the collaboration of Charlotte Boye-Christiansen's new piece featuring actor/comedian Ethan Phillips who played Neelix on the Star Trek Voyager Series is quite entertaining.
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup low-fat buttermilk (No buttermilk? Just mix 1 cup milk with 1 tablespoon of vinegar or lemon juice)
- 1/4 cup packed light brown sugar
- 2 tablespoons canola oil
- 1 large egg
- 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
- Cooking spray
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
- Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
- Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray ( I made mine without liners). Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.