Ingredienti per 1 dozen
3/4 cup pecan halves
1/4 cup craisins
1/2 cup unsalted butter
zest of 1 large organic orange, removed with microplane or fine grater
1 tsp ground allspice
2 1/2 cups whole wheat pastry flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 14-oz. can of cranberry sauce with whole berries
1/4 cup buttermilk
- Preparazione → 15 min
- Cottura → 30 min
- Difficoltà → Facile
1 Toast pecans, allow them to cool, and chop them into coarse pieces.
2 Preheat oven to 375 degrees. Insert paper muffin cups into muffin tins.
3 Gently melt the butter in a medium saucepan. Once it has melted, remove the saucepan from heat.
4 Add orange zest and allspice to the warm melted butter. Allow the flavors to bloom while assembling the dry ingredients.
5 Thoroughly combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add pecans and craisins.
6 Add cranberry sauce, buttermilk, and egg to the now cooled melted butter. Stir vigorously to combine.
7 Fold the wet ingredients into the dry ingredients and quickly fill the muffin cups.
8 Bake for 25-30 minutes.
9 Helpful tips:
A baking stone helps me keep my oven temperature even and helps the muffins to rise. I also cook 1 dozen mufins in two muffin tins, 6 muffins to a tin. Baking in every other hole of the muffin tin helps produce even, shapely muffins.