Wednesday, December 19, 2007
Cranberry Orange Muffins
Well, I used Earth Balance for a butter substitute as reccomended by my favorite beautiful vegan Erin for the batch in the photo. But I simply think the muffins taste marvelous with organic, unslated butter. They rise better with butter and are less gooey. J ate them just the same so maybe it's all in my head.
2 sticks organic, unsalted butter (softened at room temperature)
1 cup organic, unbleached granulated sugar
1 tsp organic, pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt (i use kosher)
2 1/2 cups rinsed, organic cranberries
2 cups organic, unbleached flour
1/2 cup soy milk or dairy milk (i use vanilla soy b/c that is what we always have in the fridge)
Zest of one orange
1/4 teaspoon of cinnamon
1 tablespoon sugar in the raw
Preheat oven to 375. In a mixer with a paddle attachment (or handmixer) cream the butter until smooth. Add sugar and mix. Add eggs, vanilla, baking powder, salt and mix just until blended. With mixer running at a low speed add half the flour and half the milk, and mix until just blended. Don't overmix or your Cranberry Muffins will be dense like a Cranberry Loaf...and that's no fun. Repeat with the remaining milk and flour. Add the remaining cranberries and the orange zest. Mix by hand with wooden spoon or spatula.
Butter your muffin pan or line the pan with muffin liners. I prefer to use a pan that makes a larger than traditional muffin, but it only makes 6 muffins. Spoon the batter to fill the cups 3/4 full. Mix the cinnamon with the sugar in the raw and sprinkle over the batter in the cups. Bake about 25-30 minutes. Check them first after 20 minutes. Let the muffins cool in the pan for atleast 30 minutes before turning them out.