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Monday, June 18, 2012

Cranberry-Orange Muffins

Cranberry Orange Muffin
Cranberry Orange Muffin (Photo credit: cobalt123)
By Juvy S. Iliwiliw




Cranberries are harvested from bogs when cold weather arrives and available throughout the winter months, tart, fresh cranberries are a signature fresh fruit of autumn and early winter. They are packaged in 12 ounce (375 g) plastic bags that contain 3 cups of berries. Cranberries can be enjoyed throughout the year by freezing them in airtight freezer bags, they keep for up to 1 year in perfect condition. The combination of tart cranberries sweetened with oranges, another fruit of winter, is one of the classic flavor in baking.

Cranberries can be best if included in your recipe that's why Cranberry-Orange Muffins was born. It will not only add color but beauty in every muffin bite.




You will need:


2 cups (10 oz/315 g) all-purpose (plain) flour

1/2 cup (4 oz/125 g) granulated sugar

1/2 cup (3 1/2 oz/105 g) firmly packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

Grated zest of 1 orange

1 large egg

4 tablespoons (2 oz/60 g) unsalted butter, melted or walnut oil

1/2 cup (4 fl oz/125 ml) milk

1/2 cup (4 fl oz/125 ml) strained fresh orange juice

1 1/2 cups (6 oz/185 g) fresh cranberries or frozen cranberries, unthawed

1/2 cup (2 oz/60 g) pecans or walnuts, chopped


Here's how:

Preheat the oven to 375 degrees F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one third full with water to prevent warping.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and zest.

In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick is inserted into the center of a muffin should come out clean. 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.

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