655.Orange Cranberry Muffins(Eggless)
Baking is therapeutic
I nearly skipped the 96th #FoodieMonday #Bloghop theme Baked as I am just too busy and didn’t have time to bake. Weddings are fun but at the same time stressful. Bangalore traffic makes the tension worse as one has to be on the road nearly 1 hour or more to reach the venue on time. I was feeling sad when Waagmi chose baked as the theme. I so wanted to bake something (I’ve missed the 2 cookies theme!) but knew it was not going to be possible.
I thoroughly enjoy baking. I find its so relaxing and fun. If all the ingredients are at hand, then its pretty easy. Baked goodies make great presents for any occasion, a nice treat for picnics, a tea time snack and they can be stored for later use.
So you may be wondering how come I have this post. Well a few weeks ago was my best friend’s birthday and I had made these muffins for her birthday. I hadn’t tried out a new muffin recipe for a long time and decided to try this one out. The muffins turned out really delicious and I just love the combination of orange with a dried fruit. I baked them, tasted them, presented them but forgot to blog the recipe. It was in the draft and as I was going through the file came across this.
So happy to be able to participate in this exciting theme. Check out the recipe, bake the muffins and enjoy as an afternoon treat with some coffee or tea or gift them to your loved ones.
ORANGE CRANBERRY MUFFINSMakes 8 big muffins or 12 medium ones
1½ cups plain flour (all purpose flour)
1½ tsp baking powder
½ tsp soda bicarbonate (baking soda)
1 tbsp orange zest (rind)
½ cup dried cranberries
¼ cup chopped pistachios
½ cup greek plain yogurt (or thick yogurt)
4 tbsp oil
¾ cup sugar
¾ cup fresh orange juice
¼ tsp salt
For the glaze icing:
4 tbsp icing sugar
1 tbsp cornflour
1-2 tbsp fresh orange juice
- Soak the cranberries in the orange juice for 20-30 minutes.
- Line a muffin tray with cake cups.
- Preheat the oven to 180°C.
- Sift together flour, salt, baking powder and baking soda into a bowl.
- Add orange zest, chopped pistachios and mix well.
- Drain out the orange juice from the soaked cranberries into a bowl.
- Add yogurt, oil and sugar.
- Whisk till its a bit frothy.
- Add the flour mixture and soaked cranberries and mix gently just enough to coat the flour with the liquid.
- Don’t over mix the batter.
- Spoon the batter into the prepared cups. I chose to use the cardboard cups. To use those you just need to line them up in a baking tray. It is advisable to lightly grease them or spray them with oil.
- Bake them in the oven till the tops are golden brown and done. Insert a toothpick in the middle of the muffin. It should come out clean if the muffins are done.
- Big muffins take about 20-25 minutes and the medium ones take about 15-20 minutes.
- Let the muffins cool on a wire rack.
- To make the glaze icing, mix icing sugar and cornflour. Add orange juice little by little to make a thick but pourable paste.
- Spoon the glaze over the muffins.
- You can choose to sprinkle some pistachio nuts or cranberries over the glaze.
- Enjoy with a cup of tea or coffee.
- Add nuts of your choice.
- Add dried blueberries instead of cranberries.
- You can serve them without the glaze icing.
- If you don’t get greek yogurt, then take plain yogurt and strain it in a muslin or cotton cloth to get thick yogurt.
- You can bake this into a loaf. Use a tin 6″X4″. Baking time will be about 30-35 minutes.
You may want to check out my other muffin recipes:
|coconut and passion fruit muffins(eggless)|