Cranberry Orange Muffins Redo=Yummy Success

In Breakfast on October 20, 2010 at 1:28 am

This baking experiment resulted in a tally in the win column, as well as a tally in the followed directions column. YAY!! As I mentioned in my last post, my first adventure with the Food Network‘s Cranberry Orange Muffins resulted in a bit of a food tragedy. Lesson learned:

Baking Soda does not equal Baking Powder!

I did alter this recipe this time, however only changing the amounts of the ingredients, not using different ones. I learned a lot from the first round.


Cranberries and Orange Juice


This time when I went to simmer the cranberries and orange juice on the stove, I used 6 ounces of dried cranberries and 6 ounces of orange juice. With the original batch I felt that there were too many cranberries in the batch and it overwhelmed the orange too much. I used more orange juice than the original recipe called for, for a similar reason. By letting the cranberries simmer for longer and in more juice they plumbed more and adopted a nice orange tang, as well.


mmmmm, Extra Orange Zest Included


My next alteration was when it came to the grated orange zest. Once again I wanted to enhance the orange flavor, so I used 2 teaspoons of it, instead of the 1 teaspoon the recipe called for. This was the first time I had ever zested anything, so I did what anyone would do, I Googled a video for it. Most of the videos I found showed chefs zesting an orange with a zester (yes there is such a thing, and no I don’t own one). So I took it upon myself to learn how to zest with a cheese grater as suggested in several articles I found. I’m guessing most of you have have a cheese grater or would get one, before you would get a zester. It was REALLY easy, but watch your fingers! I had a little oops when my thumb connected with the grater. OUCH!

My next tweak was in the amount of time it took for the muffins to bake. The recipe said it took about 25 minutes for the muffins to brown, it took mine about 15 minutes. My advice check them after 10 minutes then every 5 minutes until slightly golden, if they are brown, they are too dry. Also, to prevent too much dryness leave a little liquid in with the cranberries when you add them to the batter.


This Time SUCCESS!!


I should also note that since the first batch I made turned out so well, I did another one right away. I’m hoping my colleagues like them as much as I do at work tomorrow, after all if I leave them all in my apartment, I’LL EAT THEM ALL!!! As you can see from the picture I topped some with sugar, but most without. I found that the sugar was messy, and had the potential to make for a messy transport into the office.

Does anyone know a store that isn’t out of pumpkin puree in the Boston area? I’ve been to two Shaw’s in the past 2 days and they are all out? I need help, so I can make my fabulous Pumpkin Bars!

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