These muffins were extremely tasty…but not very pretty.
So a few weeks (two weeks? Three?) I had an attack of hypochondria based on some vague symptoms. The upshot of this is that I found out that unsweetened cranberry juice is really disgusting. And I had a lot left over.
Based on this recipe, I substituted cranberry juice for soy milk, which worked well, except that something, possibly the reaction with the baking soda/baking powder turned it kind of gray. But they’re very tasty gray muffins, with sweet cranberries and just enough walnuts to give them some crunch.
2/3 c. dried cranberries, soaked in
1/2 c. hot water
1 c. whole wheat flour
1 c. white flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1/2 c. orange juice
1/2 c. unsweetened cranberry juice
1/3 c. melted margarine or butter
1/4 c. walnuts
- Plump the cranberries (put them in hot water and let them sit). Preheat oven to 400°.
- Mix the dry ingredients (flours, sugar, salt, baking powder, baking soda).
- In a separate bowl, mix the orange juice, cranberry juice, and margarine. Drain the cranberries and add those.
- Break the egg into the bowl of dry ingredients and mix it around. Add the wet ingredients and stir quickly until mixed. Add the walnuts.
- Spoon about 1/4 c. at a time into greased muffin tins. Bake 12-14 minutes, until a tester is clean.
- I know B was enthusiastic when he downed three of these as soon as he walked in the door. I enjoyed them too, even though I’m not usually one for baked goods without chocolate chips.
- Mine made 14 muffins. I see now that I forgot to put the water that the cranberries had been soaking in into the batter, which would have probably made slightly more? I also forgot the orange zest – that’s why the word orange is in parentheses above.
- I used orange juice from concentrate – I melted some tablespoons of it in the microwave, then added some water until it tasted right and I had 1/2 c.