Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Muffins - Cranberry-orange Muffins
Famous Authors (View All Authors)
Bread - Muffins -  Cranberry-orange Muffins Post by :jaydollar Category :Learning Kitchen Author :Unknown Date :December 2011 Read :716

Click below to download : Bread - Muffins - Cranberry-orange Muffins (Format : PDF)

Bread - Muffins - Cranberry-orange Muffins

2 cups flour
1/2 tsp salt
1-1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 cup cranberries (fresh or frozen)
juice & rind of 1 small orange
2 Tbs butter
1 egg
1 cup walnuts, coarsely chopped
boiling water

Preheat oven to 375 degrees.

Mix all dry ingredients in a large bowl. Put orange juice and rind and butter into a measuring cup and add boiling water to make 3/4 cup total; add this and the beaten egg to the dry ingredients, and mix gently. Add the nuts and cranberries and mix gently until all dry ingredients are just moistened. Spoon into 12 muffin cups and bake at 375° about 20 minutes, until a toothpick just comes out clean.

NOTE: I find if I grate a large orange and add all the rind that the flavours are unbalanced. I use a large orange for my usual double recipe. Sometimes I nuke the butter and add all orange juice in place of the water. And finally, if time permits, I roast the walnuts for about 5 min. at 350° to give them their best flavour. As a loaf, pour the batter into a greased 9"x5" pan and bake at 325° about 60 min. until a toothpick comes clean.

makes 12 muffins......
If you like this book please share to your friends :

Bread - Muffins -  Cranberry Cream Cheese Muffins Bread - Muffins - Cranberry Cream Cheese Muffins

Bread - Muffins -  Cranberry Cream Cheese Muffins
Vegetable spray or butter for greasing 1 cup butter, softened 1 package (8 ounces) cream cheese, softened 1-1/2 cups sugar 1-1/2 teaspoons vanilla extract 4 eggs 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups cranberries, dusted with 2 tablespoons flour 1/2 cup pecans (or other nuts), chopped Preheat oven to 350°F. Spray or lightly butter muffin tins. Beat together butter, cream cheese, sugar, vanilla, and eggs. Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Immediately, fill muffin tins 2/3 full with batter. Bake until inserted toothpick

Bread - Muffins -  Corn And Jalapeno Jam Muffins Bread - Muffins - Corn And Jalapeno Jam Muffins

Bread - Muffins -  Corn And Jalapeno Jam Muffins
1 1/4 Cups all purpose flour 3/4 cup stone ground cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne 3/4 cup buttermilk 1/4 cup unsalted butter, melted 3 tablespoons sugar 2 eggs 1 1/2 cup corn kernels 3/4 cup jalapeno jam or jelly Preheat over to 375. Grease the muffin pan. Sift together the flour, cornmeal, baking powder, salt and cayenne in a bowl and set aside. In another, larger bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture and stir to combine