Saturday, December 11, 2010

Cranberry and Walnut Muffins

Excerpted from "Quick, Elegant and Inexpensive Holiday Gifts from Your Kitchen"

To purchase this 40-page eBook, see sidebar on left under Tempest! links...

2-1/4 cup all-purpose flour, sifted
1 tbsp baking powder
Pinch of baking soda
1/2 tsp salt
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 cup chopped walnuts
1 egg
1/2 cup milk
1/2 cup orange juice
1/4 cup oil
1 tsp vanilla extract
1 12-ounce can whole cranberry sauce

Preheat oven to 375°F.  Lightly grease muffin pans.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, sugar and cinnamon.  Stir in walnuts.

In a separate bowl, lightly beat the egg with a fork.  Add the milk, orange juice, oil, vanilla and cranberry sauce.  Blend well.

Add the egg mixture all at once to the flour mixture.  Gently stir with a spoon just until blended...approximately 10-15 strokes which scrape the bottom of the bowl.

Fill muffin pans approximately 2/3rds full.  Immediately bake in preheated oven for 20-25 minutes.  Check after 20 minutes.  Muffins are done when well-browned and a cake tester comes out clean.  Makes 12-18 muffins.

NOTE: If not given the day they are baked, freeze to keep them at their freshest.  To warm muffins, wrap in foil and place in a 250°F oven for about 10 minutes.

To give:  Place a dozen muffins, along with a jar or two of flavored butter (for instance, Orange Butter, Honey Butter, etc.).  Add a couple of different types of teas and a mug or two.  Place in a cloth-lined straw basket, ceramic bowl or colander.  Wrap in cellophane and tie with a big bow. 

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