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Eating smart and being sexy
cranberry breakfast muffins 
15th-Feb-2009 07:43 pm
cooking, tomatoes
Hello, foodiecuties! We've been doing lots of baking here lately, so I thought I'd share a recipe with y'all.

Here is the recipe we've been using for sabishi's cranberry breakfast muffins, which have become a weekly thing since we have to be at the office so early this semester that he doesn't have time to eat breakfast as home. The recipe started out as Alton Brown's blueberry muffin recipe, but we changed it a bit. Particularly, using apple sauce instead of oil, which we both prefer for things like muffins, and also makes them a bit lighter.

Just a note: I am not actually a cranberry person, no matter how hard I try, so I'm taking my husband's word that this recipe makes awesome muffins. The apple-cinnamon version (see the end of the post) were awesome, I can tell you that.

Ingredients:
8 oz. whole wheat pastry flour
4.5 oz. All Purpose flour
1 tsp. baking soda
2 tsps. baking powder
heavy pinch salt
1 cup sugar
1/2 cup applesauce
1 egg
1 cup yogurt
1-1.5 cups cranberries (we've been using thawed frozen ones, patted dry with a paper towel)
zest from 1 orange

Makes 6 Jumbo Muffins (or, presumably, 12 regular muffins, but we don't have a regular muffin pan. Or rather, we did, but our cats chewed a hole through the cups...it was a silicone one).

Directions:
0. Preheat the oven to 380 degrees F.
1. In a large bowl, mix together yogurt, egg, applesauce, and sugar.
2. Measure out the flour, and set a very small amount of it aside to roll the cranberries in.
3. Then mix baking soda, baking powder, and salt in with the flour.
4. Dump the flour mixture into the wet ingredient bowl, and mix (but don't over mix...these are muffins, they can be a little lumpy).
5. Zest an orange into the batter.
6. Fold in the flour-coated cranberries.
7. Dish the batter out into the jumbo muffin pan.
8. Put the muffins in the oven, then turn the temp up to 400 degrees.
9. Bake for somewhere between 25-35 minutes (seriously, this seems to vary a lot, depending on the humidity and how wet the cranberries are and things like that). Use a toothpick to check for doneness. The tops will probably be pretty dark by the time the innards are done, but trust me, it's good that way.

We have also made an apple-cinnamon version of these by using chopped apple instead of cranberries, rolling them in cinnamon-sugar instead of flour, and adding about 1 tsp. of cinnamon to the batter, and making a streusel to put on top.
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