This week, we were assigned to bake date & orange muffins. I’m not a fan of dates so I subbed them with another orange combo, cranberries. I was excited bu I was afraid of how these would turn out. Namely because the batter was not as watery as the previous muffins I had made. Maybe it was the wheat flour instead of white? I double checked & yes, every ingredient was included at the right measurement. So I just put the muffins in the oven & hoped for the best.
To my relief, the muffins turned out very well. They were the most rustic looking ones I’ve made so far. Looking something similar to what I’d find at a Cracker Barrel restaurant. Those of you who have been know what I mean.
I liked the fall flavors of the cranberry & orange. The orange with its summer sweetness cut through the tartness of the cranberries. It wasn’t as moist as I thought it would be so I added a pat of butter & it did the trick. I’d make these again but maybe not cook them as long, maybe they’d be more moist.
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tsp orange zest
- 1/3 cup fresh orange juice
- 1/4 cup unsalted butter, melted & cooled
- 2/3 cup buttermilk
- 1 egg
- 2/3 cup dried cranberries
Prep time: Cook time: Total time: Yield: 12 muffins
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