Cranberry Orange Cornmeal Muffins

 RSS    

Muffins may resemble cupcakes since they're usually the same shape and size, but they are entirely different.

A muffin is usually based on a recipe for quick bread baked in a loaf pan. Quick breads by definition use baking powder, soda or cream of tartar in place of yeast for leavening. They are also made quickly and with little stirring so the ingredients have the ability to rise. They may have a streusel or glaze, but you won't see a muffin topped with buttercream frosting.

Muffins are typically a breakfast treat, but they're great comfort food any time of day.

Here, cranberries and yellow cornmeal team up for added texture and pure American flavor. These rustic, crusty muffins are wonderful served warm right out of the oven along with berry preserves. If you want to make sure the muffins rise and have a pleasant consistency, here are a few tips:

-- Measure out the dry ingredients in a bowl or on a large sheet of wax paper.

-- Cream the butter and sugar and then add the remaining wet ingredients until nicely blended.

-- Whatever you do, DO NOT overmix or you will have dense, short, heavy muffins.

-- Make sure to spray the muffin tins carefully and evenly with baking spray.

-- Freeze any remaining muffins in plastic Ziploc bags. Defrost and warm slightly before serving.

CRANBERRY ORANGE CORNMEAL MUFFINS

Makes 12 muffins.

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup milk

1/4 cup fresh orange juice

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons finely chopped orange zest

1 cup plus 2 tablespoons dried cranberries

2 tablespoons brown sugar

1. Preheat the oven to 350 F. Prepare a 12-muffin tin by greasing each muffin tin well. Reserve.

2. In a large mixing bowl, combine the baking powder, salt, flour and cornmeal, and set aside. Combine the milk and orange juice in a measuring cup and set aside.

3. In the bowl of an electric mixer, beat the butter on medium speed until it is light and fluffy. Gradually add the sugar and beat until very light, about 2 minutes. Add the eggs one at a time, mixing each one in well before adding the next. Add the vanilla and orange zest and mix well. Using a spatula, fold in half of the dry mixture, then half of the liquid. Repeat with the remaining flour mixture and liquid, then fold in the cranberries. Do not overwork the batter.

4. Pour the batter into the prepared tins, making sure to get an equal amount of cranberries into each one. Evenly sprinkle the brown sugar over the top of each muffin.

5. Bake the muffins for 30 minutes, or until golden. Cool on a rack and serve warm or at room temperature.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

 

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

Available at Amazon.com:

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

The Lee Bros. Simple Fresh Southern

Around My French Table: More Than 300 Recipes from My Home to Yours

Heart of the Artichoke and Other Kitchen Journeys

Teen Cuisine

Simple Comforts: 50 Heartwarming Recipes

 

More Recipes

Cranberry Orange Cornmeal Muffins, a Comforting Treats - Recipe

Copyright © 2011 APARTMENT THERAPY. Distributed by Tribune Media Services Inc.