Thursday, March 21, 2013

Cranberry Cutie Sourdough Muffins

Cranberry Cutie Muffins
Pre-Heat your oven to 375°.

The Dry Ingredients

2 ½  Cups White Flour
¾ Cups Sugar
1 Teaspoon Baking Soda
½ Teaspoon Saigon Cinnamon
½ Cup dried Cranberries – chopped

The Wet Ingredients

¾ Cup Orange Juice*
2 Cuties quartered and juiced - Combine with orange juice. 
Zest from Cutie skins
½ Cup Vegetable Oil
1 Extra Large Egg
1 Cup Sourdough Starter

Optional: Add ½ cup chopped nuts.

Combine the dry ingredients in a large bowl and set aside. Use Saigon Cinnamon, it is by far the best. Saigon Cinnamon has a stronger flavor that regular cinnamon and is well worth using.

In another bowl, combine the wet ingredients and mix until smooth.

With a wire whisk, add the wet ingredients to the dry ingredients and whisk until blended. Using a spoon, add the cranberries and mix until evenly distributed.

Place in Medium Muffin tin that has been greased. Bake at 375° for about 30 minutes or until done. Remove from the tin immediately. Makes about 18 muffins.

* I like to use the juice from a few Cuties and add enough orange juice to make ¾ Cup. In my batch of muffins I experimented and included the pulp and skin from the Cuties all chopped up as fine as I could get them.
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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.



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