Monday, December 5, 2011

Show Week Begins With Pumpkin-Cranberry Muffins! {Giveaway Winners}


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. 
  Show weeks can be very draining because as dancers all of our hard work everyday goes into performing our shows the best we can. I always need a lot of sleep and to maintain a healthy diet. I whipped up a batch of these pumpkin muffins yesterday morning so there would be leftovers to snack on during the week. Unfortunately, these were so good that I think there is like one left and even though it's only's time to make another batch!

Pumpkin-Cranberry Muffins


  • 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
  • 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.


  1. gah - sorry i missed that giveaway! but glad for this pumpkin cranberry muffin recipe...

  2. As an ex-dancer, I'm just wondering if I can manage that incredible split pose, fueled by a pumpkin cranberry muffin? Sounds like an excellent show.

  3. Beautiful photos of you dancing! Thanks so much for the friend add on Food Buzz! I love meeting new foodie friends...

    I have a giveaway going on at my place too!

  4. These muffins look like a great way to start a busy week! Thank you for the add. I love the dancing pictures on your blog! I can't wait to see more!

  5. @the actor's diet Thanks for stopping by Lynn! Big fan of your blog!

  6. @Hester @ Alchemy in the Kitchen I wish they were magical flexibility muffins! That's awesome you're a former dancer! Are you in Ireland? I really want to travel there!

  7. @Charissa
    Nice to meet you too Charissa! I checked out your lovely blog and it's wonderful! I'll have to enter your giveaway!

  8. @Victoria
    Thanks so much Victoria! More dance pics are coming soon! Thanks for adding me!

  9. Wow! What fantastic dance photos...and wonderful muffins :) Just found your blog through foodbuzz.


Hello! Thanks for reading A Dancer In The Ktichen! Let me know what you are thinking or love to eat!


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