this makes for 8 muffins
- leave 1/8 cup flour to adjust texture [I didn't put the extra 1/8 cup flour this time]
用料
| egg | 1.5 (1 egg + 1/2 banana) |
| fat | |
| melted butter | 1/4 cup |
| sugar | 1/2 cup |
| water | 1/3 cup |
| dry | |
| flour (105 g = 3/4 cup) | 3/4 cup + 1/8 cup (Beth) |
| salt | 1/4 tsp |
| baking powder | 1 tsp |
| flavor | |
| orange zest | 1 tsp (around half orange's) |
| fresh cranberries | 1/2 cup |
| ground cloves | 1/4 tsp |
| walnut | 1/4 cup |
cranberry walnut muffin的做法
In a large bowl combine eggs, butter, sugar, water, and zest. Whisk to combine.
sift in dry ingredients (flour, salt, baking powder, cloves) in thirds to wet ingredients. Whisk slowly to avoid overmix.
add 1/2 cup of fresh cranberries and mix gently
** 6 cranberries per muffin
scoop out batter filling ¾ of the way full in molds.
use plain batter at bottom, then add cranberry batter till top.
add walnuts on top.
* no need to overchop walnuts, looks good when whole walnuts show through.
bake in 400 F for for 17 mins until muffins have risen and are golden brown.
[15 - 17 mins recommended]
小贴士
for 12 muffins
3 eggs
½ cup (120 ml) unsalted butter, melted
1 cup (200 g) sugar
2/3 cup (160 ml) water
zest of 1 orange (about 2 tsp (10 ml))
1 ¾ cup (210 g) flour
½ tsp (2.5 ml) salt
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) ground cloves
1 cup (150 g) fresh cranberries
½ cup (75 g) walnut pieces
