Wednesday, 23 February 2011 09:15

Shoko's Cranberry Muffins

Written by stephania
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I am a big fan of muffins. They are this wonderfully airy, moist, almost cakey treat that somehow snuck into the breakfast category when no one was looking. And how about those muffin tops?! Yum!

This fabulous cranberry muffin recipe comes from one of our favorite Thursday ladies, Shoko Wanger. If you happen to have missed her last Thursday blog on sauteed kale, you can find it here (it was absolutely delish!)

Enjoy!

stephania 

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Because I live in New York, and because New York is a city smothered by oppressive humidity in the summer months, I tend to spend as little time as possible in my non-air-conditioned kitchen once the weather gets warm. On the hottest, dampest of days, standing over a stove is unbearable - turning on the oven, unthinkable. That’s why, when the temperature drops, I look forward to breaking out the pots and pans, cookie sheets and cake tins. After all, what’s more comforting on a chilly day than a warm oven and the smell of something baking? 

Now that we’ve reached mid-February, I definitely intend to spend the last wintry weeks of the season putting my kitchen to full and proper use. This past weekend, on a particularly nippy afternoon, I made muffins using a King Arthur Flour recipe given to me by a family friend who lives on a small farm in Vermont (where King Arthur is headquartered).  When I visited in October, she made these muffins one morning using fresh wild blueberries; in order to make it more appropriate for winter, I substituted a slightly smaller quantity of dried cranberries and was very pleased with the results. (Just make sure your cranberries are loose and not stuck together in clusters before you start.) I recommend eating these warm – with butter, or on their own.

It’s easy to get caught up in the obvious downsides of winter, and I’ll admit, I’ve been counting the days – the hours! the minutes! – til spring, but for now, I’m content to relish this fleeting quality time with my oven. After all, before long, winter will be over, the heat and stickiness of summer will return, and any baked good I’m likely to be eating will probably have come from a store. So while there's still frost in the forecast, I say, bake away!

- shoko

Cranberry Muffins  
by Shoko Wanger (Adapted from “Classic Blueberry Muffins” from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook (2003).)

What you need: -1

  • 8 tablespoons butter or margarine
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons baking powder
  • 2 cups unbleached, all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups dried cranberries
  • 2 teaspoons cinnamon-sugar

What to do:

Combine butter, sugar, and salt in a bowl until smooth. Beat in eggs one at a time. Add baking powder, then the flour and milk in alternating portions. Finally, add the cranberries and vanilla.

Distribute batter into a greased muffin tin. (This recipe makes 12 muffins total.) Top with cinnamon-sugar.

Bake for 30 minutes at 375 degrees. Let muffins stand in the pan for 5 minutes, then transfer to a cooling rack.

 

                                                                                                                

                                     

 


Last modified on Monday, 13 June 2011 06:57
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