cranberry muffins

Modified from

  • 1 cup white flour
  • 1 cup white whole wheat flour
  • 1/3 cup brown sugar (dark)
  • a bit less than 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • cinnamon to taste
  • 1 cup fresh cranberries, chopped
  • 2/3 cup milk
  • 1/4 cup (unsalted) butter or stick margarine, melted
  • 1 teaspoon orange rind, grated
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • cooking spray
Preheat oven to 400. Mix flours, sugars, salt, and cinnamon. Mix milk, melted butter, orange rind, vanilla, and egg. Add chopped cranberries to dry ingredients, stir. Grease muffin tin (12-cup). Stir wet ingredients into dry until just combined. Spoon into muffin tins, bake for 18 minutes or until muffins spring back lightly when touched in the center. Remove immediately and cool on wire racks.

VERDICT: The texture was OK, but too tart. They also have a strange almost fake-sugar taste (not that I've really consumed enough fake sugar to know.) Maybe I needed to cut the cranberries into smaller pieces, or use the full 1/3 cup of sugar. Or stir some sugar into the cranberry mixture first. Dunno. Also, let the melted butter cool before stirring it into the milk mixture. I was impatient and mine re-solidified when it hit cold milk.

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