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    Cranberry-Orange Crunch Muffins


    Source of Recipe


    Elaine

    Recipe Introduction


    You can throw these muffins together in a flash. TheyÕre not overly sweet, so the crunchy sugar topping is a nice counterpoint to the muffin itself.


    List of Ingredients




    Cranberry-Orange Crunch Muffins

    Batter
    2 cups (8 7/8 ounces) King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
    1/3 cup (2 3/8 ounces) sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 large egg
    1/4 cup (1 3/4 ounces) vegetable oil
    3/4 cup (6 ounces) 1% milk
    1/4 cup (2 ounces) orange juice
    1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
    1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)

    Topping
    1/4 cup (7/8 ounce) finely chopped walnuts or pecans
    1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
    1/2 teaspoon cinnamon

    Recipe



    Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.

    In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.

    Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.

    Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.

    Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until theyÕre nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesnÕt collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
    Yield: 12 muffins.


 

 

 


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