A beautiful muffin

I still had cranberries frozen from last year, and thought I would try out another recipe for cranberry muffins. I decided to pull from a cookbook that is very helpful as a recipe resource, as well as for learning about ingredients and techniques. The cookbook is How to Cook Everything.

The recipe I used was one that is meant to be all-purpose, and work with a variety of additions. I did the Cranberry-Walnut variation.

This recipe came out beautifully. The texture was perfect - tender, with tiny crannies. The flavor of the muffin was perfectly sweet, to balance out the tangy-ness of the cranberries.

I think this recipe could be repeated, with the different variations.


* Exported from MasterCook *

Cranberry Muffins

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup unbleached flour
1 cup whole wheat flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 large egg
1 cup 1% low-fat milk
3 tablespoons canola oil
1 cup cranberries
1/2 cup chopped walnuts

Preheat oven to 400.

Mix together the dry ingredients in a bowl. Beat together the egg, milk, and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all of the ingredients are moistened. Stir in cranberries.

Spoon the batter into the muffin tins, filling about 2/3 full. Bake 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

Source:
"How to Cook Everything"

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Per Serving (excluding unknown items): 197 Calories; 8g Fat (34.4% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 248mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0