The smell alone is worth the (minor) effort involved for these muffins. When I made them for the first time, it was with the intention of freezing them to have during the holidays. I had to try one, of course, to see how they had turned out. Two days laster, having virtuously frozen the rest of the first batch, I broke down and made a second.
2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries (this is where having one of those miniature food processors comes in handy)
2/3 2% milk
1/4 c butter, melted (I used salted butter, since the recipe didn't specify, and they seemed to turn out well)
1 tsp grated orange rind
1/2 tsp vanilla extract
1 large egg, lightly beaten
- Preheat oven to 400° F.
- Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk.
- Stir in cranberries; make a well in the center of the mixture.
- Combine milk, butter, organge rind, vanilla, and egg. Add to flour mixture and stir until just moist.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake 18 minutes or until center springs back when touched lightly in the center. Remove muffins from pan immediately; place on a wire rack to cool.
Yields 12 muffins. You can store them in a freezer bag, defrost them at room temperature and then reheat them, wrapped in foil, in a 300° oven for 10 to 15 minutes.
Cooking Light, issue unknown.
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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson