{"id":1612,"date":"2013-07-27T00:01:25","date_gmt":"2013-07-26T22:01:25","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1612"},"modified":"2013-07-28T17:11:13","modified_gmt":"2013-07-28T15:11:13","slug":"cranberry-muffins","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/quick-breads-recipes\/cranberry-muffins","title":{"rendered":"[Daring Bakers] Cranberry muffins"},"content":{"rendered":"

\"Cranberry<\/a><\/p>\n

This month, the Daring Bakers<\/a><\/strong> didn’t really have a proper challenge<\/strong> due a last minute accident.<\/p>\n

The solution was simple: in a “celebration<\/strong>” of past Daring Baker and Daring Cook challenges<\/strong>, 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!<\/p>\n

\"Cranberry<\/a><\/p>\n

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

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

\"Cranberry<\/a><\/p>\n

As for all muffins, it is very important not to overmix<\/strong> the batter, otherwise they will become as hard as rocks!<\/p>\n

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

 <\/p>\n

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Cranberry muffins<\/h2>\n
\n \n \"\"Print recipe<\/a>\n