Blood Orange Cranberry Walnut Muffins - Powerful Handmade site

Blood Orange Cranberry Walnut Muffins

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Blood Orange Cranberry Walnut Muffins

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Blood Orange Cranberry Walnut Muffins Recipe Blood Orange Cranberry Walnut Muffins Recipe

Three tough flavors get in combination to make an intensely flavorful, mushy breakfast deal with.

At a look

Prep
Bake
Total
Yield
12 truffles

Nutrition data

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • three/four cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • three/four cup contemporary or frozen cranberries, kind of chopped
  • 1/2 cup chopped walnuts
  • 2 massive eggs
  • three/four cup milk
  • 1/2 cup (eight tablespoons) unsalted butter, melted
  • grated rind (zest) of one blood orange
  • 1/four cup blood orange juice
  • 1 teaspoon vanilla extract

  • eight 1/2 oz King Arthur Unbleached All-Purpose Flour
  • five 1/four oz sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 five/eight oz contemporary or frozen cranberries, kind of chopped
  • 2 oz chopped walnuts
  • 2 massive eggs
  • 6 oz milk
  • four oz unsalted butter, melted
  • grated rind (zest) of one blood orange
  • 2 oz blood orange juice
  • 1 teaspoon vanilla extract

  • 241g King Arthur Unbleached All-Purpose Flour
  • 149g sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 74g contemporary or frozen cranberries, kind of chopped
  • 57g chopped walnuts
  • 2 massive eggs
  • 170g milk
  • 113g unsalted butter, melted
  • grated rind (zest) of one blood orange
  • 57g blood orange juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F. Line a muffin pan with papers, and grease the interior of the papers.
  2. In a medium bowl, mix the flour, sugar, baking powder, salt, allspice, cranberries, and walnuts. In a separate massive measuring cup, whisk in combination the eggs, milk, butter, orange zest and juice, and vanilla.
  3. Add the liquid aggregate to the dry substances and stir till neatly blended.
  4. Scoop the batter into the ready pan, and bake for 20 to 25 mins, or till golden brown and a tester inserted into the middle muffin comes out blank.
  5. Remove the truffles shape the oven, and switch them to a rack to chill. Store, neatly wrapped, at room temperature for a number of days; freeze for longer garage.

Nutrition Information

  • Serving Size1 muffin, 75g
  • Servings Per Batch12 truffles
Amount Per Serving:
  • Calories220
  • Calories from Fat108
  • Total Fat12g
  • Saturated Fat6g
  • Trans Fat0g
  • Cholesterol50mg
  • Sodium240mg
  • Total Carbohydrate24g
  • Dietary Fiber1g
  • Sugars7g
  • Protein5g

* The diet data equipped for this recipe is made up our minds via the ESHA Genesis R&D device program. Substituting any substances might alternate the posted diet data.

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