Cranberry sauce muffins
Recipe by Matthew Gatheringwater
3/4 cup pecan halves
1/4 cup craisins
1/2 cup unsalted butter
zest of 1 large organic orange, removed with microplane or fine grater
1 tsp ground allspice
2 1/2 cups whole wheat pastry flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 14-oz. can of cranberry sauce with whole berries
1 egg
1/4 cup buttermilk
Prep. Time → 15 min
Cook Time → 30 min
1. Toast pecans, allow them to cool, and chop them into coarse pieces.
2. Preheat oven to 375 degrees. Insert paper muffin cups into muffin tins.
3. Gently melt the butter in a medium saucepan. Once it has melted, remove the saucepan from heat.
4. Add orange zest and allspice to the warm melted butter. Allow the flavors to bloom while assembling the dry ingredients.
5. Thoroughly combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add pecans and craisins.
6. Add cranberry sauce, buttermilk, and egg to the now cooled melted butter. Stir vigorously to combine.
7. Fold the wet ingredients into the dry ingredients and quickly fill the muffin cups.
8. Bake for 25-30 minutes.
9. Helpful tips:
A baking stone helps me keep my oven temperature even and helps the muffins to rise. I also cook 1 dozen mufins in two muffin tins, 6 muffins to a tin. Baking in every other hole of the muffin tin helps produce even, shapely muffins.
desserts, cranberry, muffins, thanksgiving, whole wheat, whole grain November 15, 2011 03:09
Author Matthew Gatheringwater
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