From Scratch, With Love

Cranberry Season

with one comment

Cranberry season comes and goes very quickly.  It’s sort of just the month of November.  At least, that’s how it seems to me.  I guess this is why there isn’t a lot you normally do with cranberries.

I went to the store.  They had fresh cranberries.  I couldn’t pass them up.  I picked up an orange too (almost orange season!!!!!).  I went home and made cranberry orange muffins.  Then I made cranberry orange bran muffins.  I froze them.  I’m excited about this development.

As always, use a light hand with muffins.  Mix the ingredients until just moistened.  Remember: Muffins are NOT just bald cupcakes.  That’s why they don’t have oodles of butter and sugar.  They are, however, delicious fresh from the oven, perhaps split down the middle and served with a little butter, melting slowly into the nooks and crannies that are a result of a light hand used in mixing them.

I’m making myself hungry.  I’m going to go defrost a muffin.  One moment.

Cranberry Orange Muffins (Makes 12 muffins)

Preheat the oven to 400.  Line a muffin tin with muffin liners, or lightly grease each tin.

In a large bowl, sift

2 cups flour

2/3 cups sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Toss 1 cup fresh cranberries in the flour mixture.  Set aside.  In a small bowl, pour

1 cup buttermilk

1 teaspoon grated orange zest

1/4 teaspoon almond extract (optional)

1 teaspoon vanilla extract

2 egg yolks (put the egg whites in a medium bowl)

Stir thoroughly with a whisk or a fork.  Set aside.  Beat the 2 reserved egg whites until soft peaks form.

Pour the buttermilk mixture into the flour mixture and stir until just moistened.  Fold in 1/4 cup vegetable oil or melted butter.  Fold in the beaten egg whites.  Spoon into prepared pan, filling each muffin cup to the top.  Bake for 18-20 minutes, or until the muffins start to brown on top.  Serve immediately or cool completely and freeze.  Defrost in a 400 degree oven for 5 minutes or for 30 seconds in the microwave.

Cranberry Orange Bran Muffins (Makes 12 muffins)

Preheat the oven to 400.  Line a muffin tin with muffin liners, or lightly grease each tin.

In a large bowl, sift

2 cups whole wheat pastry flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

Toss 1 cup fresh cranberries, 1/3 cup dried cranberries, and 1/4 cup flax seeds, wheat bran, or wheat germ in the flour mixture.  Set aside.  In a small bowl, pour

1/2 cup buttermilk

3/4 cup applesauce

1/2 cup brown sugar

1 teaspoon grated orange zest

1 teaspoon vanilla extract

2 egg yolks (put the egg whites in a medium bowl)

Stir thoroughly with a whisk or a fork.  Set aside.  Beat the 2 reserved egg whites until soft peaks form.

Pour the buttermilk mixture into the flour mixture and stir until just moistened.  Fold in 2 tablespoons vegetable oil or melted butter.  Fold in the beaten egg whites.  Spoon into prepared pan, filling each muffin cup to the top.  Bake for 18-20 minutes, or until the muffins start to brown on top.  Serve immediately or cool completely and freeze.  Defrost in a 400 degree oven for 5 minutes or for 30 seconds in the microwave.

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Written by poperatzii

November 14, 2010 at 9:29 am

One Response

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  1. Orange and cranberries sound like such a delicious combination! I have to admit though, I don’t think I’ve ever seen fresh cranberries in my neck of the woods or while I was living in Australia but I’ve definitely got to try these with dried cranberries.

    thecoffeesnob

    December 11, 2010 at 12:21 pm


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