Adventures in homemade, budget aware cooking.

Cranberry Walnut Muffins

Hello!  I’m sorry I’m so bad at blogging these days.

I want you to know how much I love fall!  I fell like I can’t properly bake anything in the summer because it’s just too hot, but as soon as the leaves change colour and the temperature drops, I can’t help BUT be in my kitchen.  My family came down from Canada and we celebrated Canadian Thanksgiving dinner with them.  We also went down to Arches National Park in Moab.  It wasn’t fall there…

Anyways, I was so excited when they all left and I realized I had leftover cranberries… AND a brand new recipe to try out.  These Cranberry Walnut Muffins are for grow-up tastes because the cranberries can be a bit sour, but I thought they were wonderful.

I’m not usually a huge fan of nuts, but they were good here.  I have to admit that when I was picking up the walnuts at the store, I looked at them and then at the much more expensive pecans and couldn’t tell the difference between the two.  I mean, I’ve always known that there were nuts called walnuts and other nuts called pecans… but really… what’s the difference?  I think I’ll stick with the cheap ones!  That being said, I’m sure you could substitute pecans in this recipe if you, unlike me, care and know the difference between the two.

Cranberry Walnut Muffins (adapted from “The Family Baker”)

  • 1 large egg at room temp.
  • 1 cup orange or peach yogurt
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 tsp orange extract (optional)
  • 2 tsp grated orange zest
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cup fresh cranberries
  • 1/2 cup chopped walnuts

1. Preheat the over to 400F.  Grease muffin cups (or use the paper muffin cups).

2. In a large bowl, whisk together the egg, yogurt, sugar, butter, orange extract and zest.  Sift in the dry ingredients.  Stir JUST to blend.  Gradually stir in the cranberries and nuts.

3. Divide the batter among twelve muffin cups.  Sprinkle with brown sugar.  Bake for 20-22 min.  Cool in the pans for 15 min. then finish cooling on a wire rack.

* Wheat Cranberry Walnut Muffins: Substitute  1 cup of the all-purpose flour for whole wheat flour.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s