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Cranberry orange muffins - cranberry orange muffins recipe

Sunday, December 6, 2009

                               Cranberry orange muffins - cranberry orange muffins recipe

Cranberry orange muffins - cranberry orange muffins recipe Ingredients

Nonstick spray or paper muffin cups

2 cups all-purpose flour

3/4 cup sugar

1/4 cup yellow or white cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup whole cranberries, fresh or frozen

1 tablespoon grated orange zest

1 large egg, lightly beaten, at room temperature

3/4 cup milk (whole, low-fat, or nonfat)

1/4 cup sour cream (regular, low-fat, or nonfat)

1/4 cup canola or vegetable oil 1/4 cup orange marmalade

Cranberry orange muffins - cranberry orange muffins recipe Cooking Process

A. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
B. Whisk the flour, 1/2 cup of the sugar, the cornmeal, baking powder, baking soda, and salt in a medium bowl until uniform. Set aside.
C. Place the cranberries, orange zest, and the remaining 1/4 cup of sugar in a food processor fitted with the chopping blade or a wide-canister blender. Process or blend for 10 seconds until the mixture resembles cornmeal—do not allow it to become a paste. Scrape the mixture into a large bowl; stir in the egg, milk, sour cream, oil, and marmalade until uniform and smooth. Stir in the flour mixture until moistened.
E. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 25 minutes, or until the muffins have lightly browned, slightly rounded tops. A toothpick inserted in the center of one muffin should come out with a crumb or two attached.
F. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer.Cranberry orange muffins  - cranberry orange muffins recipe


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