Cranberry-Orange Crunch Muffins - Powerful Handmade site

Cranberry-Orange Crunch Muffins

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Cranberry-Orange Crunch Muffins

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These simple truffles move in combination in a flash. They’re no longer overly candy, so the crunchy sugar topping is a pleasing counterpoint to the muffin itself.

At a look

Prep
Bake
Total
Yield
12 truffles

Nutrition data

Ingredients

Batter

  • 2 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 0.33 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 huge egg
  • 1/Four cup vegetable oil
  • three/Four cup milk
  • 1/Four cup orange juice
  • 1/eight teaspoon orange oil OR 1/2 teaspoon grated orange peel

Topping

  • 1/Four cup finely chopped walnuts or pecans
  • 1/Four cup brown sugar, darkish or mild, firmly packed
  • 1/2 teaspoon cinnamon

Batter

  • eight oz Pastry Flour Blend or eight 1/2 oz King Arthur Unbleached All-Purpose Flour
  • 2 three/eight oz sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Four oz dried cranberries
  • 1 huge egg
  • 1 three/Four oz vegetable oil
  • 6 oz milk
  • 2 oz orange juice
  • 1/eight teaspoon orange oil OR 1/2 teaspoon grated orange peel

Topping

  • 1 ounce finely chopped walnuts or pecans
  • 1 7/eight oz brown sugar, darkish or mild
  • 1/2 teaspoon cinnamon

Batter

  • 227g Pastry Flour Blend or 240g King Arthur Unbleached All-Purpose Flour
  • 67g sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 114g dried cranberries
  • 1 huge egg
  • 50g vegetable oil
  • 170g milk
  • 57g orange juice
  • 1/eight teaspoon orange oil OR 1/2 teaspoon grated orange peel

Topping

  • 28g finely chopped walnuts or pecans
  • 53g brown sugar, darkish or mild
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with papers.
  2. To make the truffles: In a medium-sized blending bowl, whisk in combination the flour, sugar, baking powder, and salt, then toss the cranberries into the combination, stirring to coat.
  3. In a separate bowl, or in a big measuring cup, whisk in combination the egg, oil, milk, orange juice, and orange oil or peel. Gently and punctiliously combine the rainy elements into the dry elements.
  4. Using a muffin or cookie scoop, or a 1/Four-cup measure, fill each and every muffin cup about three/Four complete.
  5. To make the topping: Combine the entire topping elements. Sprinkle a scant 1 tablespoon of topping over the batter in each and every muffin cup.
  6. Bake the truffles for 20 mins, or till they are well domed and a cake tester inserted into the middle of 1 comes out blank. Remove the truffles from the oven, and run a knife across the fringe of each and every one to split it from the pan. Carefully tilt each and every muffin in its cup so steam does not gather beneath as they cool. After about five mins, switch them to a rack to chill totally.
  7. Store truffles for as much as three days in a plastic bag at the counter; or freeze, smartly wrapped, for as much as a month.

Nutrition Information

  • Serving Size70g
  • Servings Per Batch12
Amount Per Serving:
  • Calories200
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium230mg
  • Total Carbohydrate34g
  • Dietary Fiber1g
  • Sugars17g
  • Protein3g

* The vitamin data equipped for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any elements might alternate the posted vitamin data.

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