Wednesday, November 18, 2009

Cran-orange muffins

Makes about 8 jumbo muffins


2/3 cup dried cranberries
1/2 cup hot water
1 cup whole wheat flour
1 cup unbleached white flour
1 tablespoon ground flax seeds
3/4 cup sugar
2 egg whites
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup soy milk
2 tsp apple cider vinegar
1/3 cup unsweetened apple sauce
1 teaspoon vanilla
1 teaspoon grated orange zest

1. Preheat oven to 400. Spray a muffin tin with oil.

2. In a bowl, combine cranberries with hot water. Let them hang out for about 15 minutes.

3. Add the vinegar to the milk and set aside for about 10-15 minutes so it gets nice and curdled.

4. In the meantime, you can mix all the dry ingredients in a large bowl, and all the wet ingredients, sans curdled milk, in another bowl (egg whites are a wet ingredient). Strain the liquid out of the cranberries and add that to the wet ingredients.

5. If the milk is looking pretty curdled, you can add that to the wet ingredients.

6. Make a well in the middle of the dry ingredients and add the wet ones - stire well. Fold in the cranberries.

7. Fill each muffin cup about 3/4 of the way full, and sprinkle a little sugar on top of each muffin (but only if you want to).

8. Bake for about 12-15 minutes, or until a toothpick comes out clean. My favorite way to enjoy these is with a little dollop of margarine - yum!

From Food pics

From Food pics

(by the way, you can totally tell that I took these pictures and not ej.)

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