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Copyright, 2015
July 27, 2013
Rob
Quick breads
2

[Daring Bakers] Cranberry muffins

Cranberry muffins - Step 14

This month, the Daring Bakers didn’t really have a proper challenge due a last minute accident.

The solution was simple: in a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

Cranberry muffins - Step 15

So this is the result, directly from February 2012’s Daring Bakers challenge: here are my cranberry muffins made with the muffin method (dry ingredients + liquid ingredients). Muffins are a type of quick breads and they are very easy to make: the preparation took me no more than 20 minutes!

I’m not 100% satisfied with the recipe: they are very soft and spongy, but I think the batter was too liquid so they came out dense and they didn’t rise much (when I think of muffins, I have Starbucks’ huge muffins in my mind).

Cranberry muffins - Step 06

As for all muffins, it is very important not to overmix the batter, otherwise they will become as hard as rocks!

And this basic recipe can be adapted to your tastes: you can replace cranberries with any sort of berries in this recipes, or even add some nuts!

 

Cranberry muffins

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Ingredients

240gPastry flour
150gGranulated sugar
9gBaking powder
1 pinchSalt
2Eggs
60gButter (melted)
200mlMilk
5mlVanilla extract
1 teaspoonLemon or orange zest
150gDried cranberries

Directions

1
Sift all dry ingredients (flour, sugar, baking powder, salt) together in a bowl
2
Whisk together all liquid ingredients (eggs, butter, milk, vanilla extract) in another bowl
3
Stir the liquid mixture on the dry ingredients. Do not overmix. The batter should be lumpy.
4
Gently fold in the cranberries and the grated zest
5
Portion into paper-lined or silicone muffin cups (using a spoon, a scoop or a piping bag) and bake at 180° until golden brown, approximately 20 minutes. If you don't have a muffin pan, place all your cups on a normal pan as it will be easier to remove them from the oven later.
6
Cool the muffins in the pan for several minutes before removing. Ideally let cool down on a wire rack.

 

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Recipe: Chocolate muffins

November 11, 2013

Quick breads and the muffin method

June 20, 2011
AmericanCranberryEasyMuffinsQuick breads
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2 Comments General

2 Comments

  • Makey-Cakey
    July 28, 2013 9:44 pm

    These look so pretty and perfect – beautiful – I’m sure they tasted divine too 🙂

    Reply
    • Rob
      July 29, 2013 1:22 pm

      Ooh thank you 😀 Yes they were gooood hehe!

      Reply

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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