sandi-in-hawaii
Well-known member
Loved the cranberries in the muffins - nice and tart, in contrast with the muffin batter, and the berries looked so pretty and red! (I had a bag of cranberries in the fridge for the last coupla months, and it was still good, so I used it smileys/smile.gif I didn't chop them - just left them whole.
I was also intrigued by the cardamom topping. I just bought a new bottle from Penzeys, and needed to try it out on something, and your muffins were the first thing that came to mind.
The cardamom is an interesting flavor, sorta tart, almost citrus-y, and sorta herbal (?), kinda like juniper berries....?
Very different combination of flavors - loved it! I think I'll have one tomorrow for breakfast, with my chai.....
Thanks for a great recipe!
Steve2's Cranberry-Orange Bread or Muffins
As posted to Favorites, Bread, by Cyn
Posted to Thread #14 at 5:33 am on Dec 20, 2005
REC:Orange Cranberry Loaf or Muffins with Cardamom Sugar Topping
From Steve 2/ an LA chef and cookbook author...
CRANBERRY-ORANGE BREAD (or muffins)
2 cups Flour
1 cup Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
Juice and grated peel of 1 Orange
2 T. melted Shortening
Water
1 Egg, beaten
1/2 cup chopped Walnuts
2 cups fresh or frozen Cranberries, chopped
4 T. Sugar, mixed with 1 T. Cardamom
Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, peel, shortening and enough water to make 3/4 cup liquid. Stir in beaten egg.
Mix into dry ingredients just until blended. Fold in nuts and cranberries, turn into greased
loaf or muffin pan(s), sprinkle top with cardamom-sugar mix.
Bake at 350° degrees; 50-60 minutes for loaf pan, 25-30 for muffins or until done. (I baked them as muffins, in convection mode at 340º for 25 minutes.)
Cool 10 minutes in pan. Depan and cool completely on rack.
CYH - consider yourself hugged
I was also intrigued by the cardamom topping. I just bought a new bottle from Penzeys, and needed to try it out on something, and your muffins were the first thing that came to mind.
The cardamom is an interesting flavor, sorta tart, almost citrus-y, and sorta herbal (?), kinda like juniper berries....?
Very different combination of flavors - loved it! I think I'll have one tomorrow for breakfast, with my chai.....
Thanks for a great recipe!
Steve2's Cranberry-Orange Bread or Muffins
As posted to Favorites, Bread, by Cyn
Posted to Thread #14 at 5:33 am on Dec 20, 2005
REC:Orange Cranberry Loaf or Muffins with Cardamom Sugar Topping
From Steve 2/ an LA chef and cookbook author...
CRANBERRY-ORANGE BREAD (or muffins)
2 cups Flour
1 cup Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
Juice and grated peel of 1 Orange
2 T. melted Shortening
Water
1 Egg, beaten
1/2 cup chopped Walnuts
2 cups fresh or frozen Cranberries, chopped
4 T. Sugar, mixed with 1 T. Cardamom
Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, peel, shortening and enough water to make 3/4 cup liquid. Stir in beaten egg.
Mix into dry ingredients just until blended. Fold in nuts and cranberries, turn into greased
loaf or muffin pan(s), sprinkle top with cardamom-sugar mix.
Bake at 350° degrees; 50-60 minutes for loaf pan, 25-30 for muffins or until done. (I baked them as muffins, in convection mode at 340º for 25 minutes.)
Cool 10 minutes in pan. Depan and cool completely on rack.
CYH - consider yourself hugged