I am so sorry for this picture! It was the only one I had of the finished product and was taken at my grandparents cabin where there is absolutely no light! I made these muffins one afternoon when I was bored and trying to decide what to do with my leftover cranberry sauce. I was in a baking mood, which is amazing because I am not usually in a baking mood. I love to cook, not so much bake. So, in the spur of the moment, I whipped out my trusty Baking: From my Home to Yours by Dorie Greenspan and adapted her recipe for apple oat cake. I should have used more flour, the cupcakes were a little flimsy but they tasted yummy! Tart with a hint of sweetness and almost healthy enough to eat for breakfast!
The dry ingredients: flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
The wet ingredients: orange juice, non-fat vanilla yogurt, an egg, butter, and vanilla extract.
And of course, the star ingredient: My homemade cranberry sauce!
To make muffins you always begin by mixing the dry ingredients together first in a large bowl. If there is butter, melt it, and mix it together with all the other wet ingredients in a medium bowl. Then pour the wet ingredients from the medium bowl into the dry ingredients in the large bowl and mix using a spatula. Important: Do NOT over mix! Just fold until wet ingredients are incorporated with dry ingredients. Over mixing causes stiff and dry muffins. We want light, fluffy, moist muffins!
Pour the muffin mix into a greased muffin pan and top with a large dollop of cranberry sauce. Bake in a 350 F oven for 12-15 minutes. You are going to have to kinda guess when they are done because the cranberry sauce on top makes it hard to do the clean knife test. I took mine out when the muffin part was nice and golden brown. They were flimsy but very moist and yummy!
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