Man...you can sure tell that I’m feeling better…because I’ve been cooking up a storm (and shopping for all the ingredients as well ;) The cold weather is making me want warm, comfort foods. However, I’m also taking our HEALTH into consideration so I am trying to make sure that most of the ingredients are organic and better food choices. This recipe is one that I recently found on another foodie’s blog, Olla-Podrida. Pattie and I often see recipe to recipe and we both appreciate our families’ favorites that have been passed down from one family member to the next. As was the case for her recipe called Willie’s Orange Bread that was one of her Grandmother’s favorite quick breads from the 70’s.
After reading Pattie’s recipe, I printed it and saved for a day when I’d feel like baking. You know it’s really cold when I start baking…because I’m not a big baker…that’s because I don’t crave sugar! Weird I know…but my vise is anything salty and crunchy. Muffins are as sweet as I get! I simply adapted a few of the recipe’s ingredients and came up with another great muffin recipe to add to my family’s archives..
Bobbi's Orange Cranberry Muffins
DRY INGREDIENTS:
- 1 cup Sugar
- 1 cup Wheat Flour
- 1 cup Oat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup dried Cranberries
- 1 teaspoon Grated Orange Rind (optional if cranberries have orange zest)
- 1 cup Chopped Walnuts
WET INGREDIENTS:
- 2 Tablespoons Softened Butter
- 1 beaten Egg
- 1 Cup Organic Orange Juice
- 2 teaspoons Vanilla
OPTIONAL: Paper Muffin Cups
Gather your ingredients and pre-heat your oven to 350 degrees.
Set out your butter and eggs so that they cool down to room temperature before blending. Crack your eggs over a separate bowl to make sure that you don’t get any bits or pieces of the shells in your recipe. Once the butter has softened, combine it with the sugar and eggs in a bowl and beat with a mixer until it is creamed (light and fluffy).
Add the beaten egg...
and then the Vanilla ;)
Combine the following dry ingredients in a separate bowl and set aside: oat and wheat flours, salt, baking soda, and baking powder. Next add in the orange juice alternating with the combined dry ingredients (the ones you combined earlier) by adding them in three batches and making sure they are all incorporated before you add a new batch.
Once all the dry ingredients are combined: removed the mixer beaters and fold in your walnuts and cranberries.
Pour the batter into a muffin tin: filling them ¾ full or use an ice-cream scoop if you like them to be all the same size...or for portion control ;)
If your muffin tin looks anything like mine...you might want to use paper liners...or not and just consider it another source of IRON...lol
Bake your muffins for 25 minutes in a pre-heated 350 degree oven. Test with a toothpick…which should come out clean! (Or into one 8”x4” greased loaf pan for 50-60 minutes) They look like BIG muffin top cookies...
Let them cool for about 15 minutes and they should pop right out onto a wire rack to completely cool before putting storing them away. OR you could eat them while they are still warm with some butter...so YUMMY!
Changing out the white flour with the wheat and oat flours and adding more walnuts really gave these muffins great texture and the cranberries added a great tartness in almost every bite!
Linking up this new family favorite (DH really liked them...this I know for sure because I only got two muffins out of the dozen that this batch made ;) with Michael Lee's, Foodie Friday. Be sure to hop on over and let me know if you find any new recipes to make for your families this weekend.
Fondly, Roberta
Comments