Saturday, June 4, 2011
Being that both my husband and I are very busy and are always rushing to work, we are always looking for something easy and fast in the morning. Not only this tasty, but it's also healthy. Another added bonus is my toddler loves them.
I hope you all enjoy them as much as we do. Happy baking!
Recipe inspired by: Food network
1 cup cranberries (frozen work well)
1/4 cup orange juice
1 cup All-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened,
1 orange zested
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk (I use 2%)
1 teaspoon of vanilla
1 teaspoon of cinnamon
WHAT YOU'LL NEED TO DO:
Preheat the oven to 375 degrees F
Line muffin tin with liners and set aside
Put the cranberries and orange juice in a small saucepan, and bring to a simmer.
Remove cranberries from the heat, and set aside to cool.
Drain excess liquid and set aside.
Sift the flour, baking powder, cinnamon, and salt into a medium bowl and set aside.
In standing mixer, cream the butter, orange zest, vanilla, and 2/3 cup sugar until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl.
Add the eggs, one at a time, beating well after each addition.
Fold the flour into the butter mixture, alternating with the milk, until just combined.
Fold in the cranberries. Do not over mix.
Divide the batter evenly into the muffin tin.
Bake until golden brown,this will take about 20-25 minutes.
Cool muffins on a rack.