Hearty Cranberry Orange Muffins

Created 20 Dec 2013 21:25, Updated 20 Dec 2013 22:00

Hearty Cranberry Orange Muffins

adapted from Marcy Goldman's A Passion for Baking.

Yield: 12-18 muffins

1/2 c unsalted butter, softened
1/2 c white sugar
1/2 c firmly packed brown sugar
2 large eggs
1 c buttermilk
1/2 c wheat/miller's bran
1/2 c flaxmeal
1 c whole wheat flour
1 c unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 1/4 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 c walnuts
1 c dried cranberries (or other finely chopped dried fruit)
zest of 1 orange

Preheat oven to 350 degrees and line muffin cups with paper liners.

Cream butter with both sugars in a large mixer bowl. Add eggs and blend well, scrape down the bow,l and then mix in remaining ingredients to make a soft batter.

Using a scoop or spoon, fill muffin cups until almost full and bake until puffed up and set. They are done when the muffins spring back when greatly pressed with fingertips, about 25-28 minutes. Cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

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