Text 16855, 83 rader
Skriven 2011-10-22 06:16:42 av Dave Drum (1:261/38)
Ärende: SFGATE 814
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cranberry Muffins
 Categories: Breads, Fruits, Snacks
      Yield: 12 servings

      2    Eggs
    1/2 c  Vegetable oil
    3/4 c  Sugar
    1/2 c  Milk
      1 ts Orange extract
      2 c  All-purpose flour
      2 ts Baking soda
      1 ts Salt
  1 1/2 c  Fresh cranberries; rough
           - chopped

  By Marion Cunningham, Chronicle contributor

  The holidays often inspire us to bring old-fashioned
  comforts into our homes. But who has the time? Almost
  anyone, actually. There's no need to rise before dawn to
  bake; breads freeze wonderfully. The following muffins can
  be made days or even weeks ahead.

  Still, some cooks claim that they simply don't tackle baking
  projects. Granted, today's generation was not brought up
  kneading dough at Mother's elbow, but dependable modern
  leavenings and ovens -- not to mention electric mixers --
  have made baking relatively easy.

  A batch of any of these baked goods, or a selection of them,
  would be a perfect contribution to a friend's or relative's
  holiday feast.

  If you bake ahead for the holidays, freezing these breads is
  the best way to retain freshness. Thawing unbaked doughs and
  bringing them to the rise is tricky, so I suggest baking,
  then freezing the breads.

  First, cool the muffins completely. Put them into a plastic
  bag, close it tightly around them, and seal it well. Put the
  bag inside another bag and seal it well, too. Freeze until
  needed.

  The Cranberry Muffins are moist, with a delicate, pervasive
  flavor of orange. I use pure orange extract rather than the
  usual grated orange zest, and I think the result is far more
  pleasing.

  Preheat oven to 325øF/160øC. Grease a standard 12-muffin
  cups.

  Crack the eggs into a large mixing bowl and lightly beat
  with a fork. Add the oil and sugar and mix well. Stir in the
  milk and orange extract; blend well.

  Add the flour, baking soda and salt. Stir briskly until just
  blended. Stir in the cranberries.

  Fill the muffin cups 2/3 full (if you want high domes, fill
  the cups to the top). Bake for 15 to 20 minutes. Test for
  doneness by inserting a wooden toothpick in the center; if
  it comes out clean, the muffins are done.

  If making tiny muffins, bake about 10 minutes. Don't over
  bake; they dry out. If in doubt about doneness, pry a muffin
  out of its cup and break it apart. Best served warm.

  Yields 12 standard-size muffins, or 3 dozen tiny muffins.

  URL: http://sfgate.com

  MM Format by Dave Drum - 15 November 2010

  Uncle Dirty Dave's Archives

MMMMM

... A friend will tell you she saw your old boyfriend - and he's a priest.

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