I bought a packet of dried cranberries last weekend (cause I love cranberries) and thought I could make good use of them for baking. I was initially planning to bake cookies but I woke up at almost noon today. And I was too lazy to take out my electric beater. So I settle for muffins. I had been eye-ing this recipe from Pam for a while now. And I finally did it. The muffin was soft and moist, and come out so orange-y. Haha. My parents think it's a bit too sweet for them but despite that, they asked for seconds.
Here goes the recipe. Adapted from Pam, with a slight changes made by me. Just very very slight.
Ingredients:
2 cups of flour
1 cup of sugar (I used 3/4 cup of sugar - will be using only 1/2 cup next time)
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 tbsp orange rind
3/4 cup of fresh orange juice
1 cup of dried cranberries
1/4 cup of canola
1 large egg
Coarse raw sugar
Method:
Preheat the oven to 400 degrees (200 degrees celcius). Coat a muffin tin with cooking spray or you can just use muffin cups like I do.
Place the dried cranberries and the freshly squeezed orange juice in a small sauce pan and heat over medium heat for 5 minutes. This helps plump up the dried cranberries.
Combine the flour, sugar, baking powder, salt, baking soda, and orange rind together until well mixed. In a separate bowl, add the orange juice, cranberries, canola oil, and egg and mix together. Pour this mixture into the dry mixture and stir until combined.
Pour the mixture evenly into the prepared muffin tin. Sprinkle a bit of course raw sugar on each muffin top. Place into the oven and bake for 15 minutes or until a tester inserted in the center comes out clean. Cool on a rack for a few minutes. Enjoy.
My own notes:
I used the whole of 3/4 cup of fresh orange juice to heat up the dried cranberries. After that, I have about 1/8 cup of juice left in the pan (ya I measured them out). I wasn't sure whether I am suppose to allocate extra juice for the batter. I didn't add additional juice into the wet mixture until I pour the wet mixture into the dry mixture.
As expected, my batter was very very dry. So I added another 1/2 cup of orange juice + 1/8 juice (to top up to the same amount as stated in the recipe). And my muffin come out just great!
My baking time was 200 degrees c for 15 mins plus another 15 mins for 180 degrees c. (cause the top was already quite brown)
Place the dried cranberries and the freshly squeezed orange juice in a small sauce pan and heat over medium heat for 5 minutes. This helps plump up the dried cranberries.
Combine the flour, sugar, baking powder, salt, baking soda, and orange rind together until well mixed. In a separate bowl, add the orange juice, cranberries, canola oil, and egg and mix together. Pour this mixture into the dry mixture and stir until combined.
Pour the mixture evenly into the prepared muffin tin. Sprinkle a bit of course raw sugar on each muffin top. Place into the oven and bake for 15 minutes or until a tester inserted in the center comes out clean. Cool on a rack for a few minutes. Enjoy.
My own notes:
I used the whole of 3/4 cup of fresh orange juice to heat up the dried cranberries. After that, I have about 1/8 cup of juice left in the pan (ya I measured them out). I wasn't sure whether I am suppose to allocate extra juice for the batter. I didn't add additional juice into the wet mixture until I pour the wet mixture into the dry mixture.
As expected, my batter was very very dry. So I added another 1/2 cup of orange juice + 1/8 juice (to top up to the same amount as stated in the recipe). And my muffin come out just great!
My baking time was 200 degrees c for 15 mins plus another 15 mins for 180 degrees c. (cause the top was already quite brown)
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