ReceptnaptárCranberry orange muffins
Cranberry orange muffins are an autumn-winter favourite of American cafés: tart cranberries and orange give a refreshing citrus note to a soft muffin. They are made with wholemeal flour and little sugar.
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Ingredients
Method
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- Preheat the oven to 190 °C (175 °C fan) and line a 12-hole muffin tin with paper cases.
- Whisk the eggs with the yogurt, oil, honey, orange zest and 3 tbsp orange juice.
- In a separate bowl mix the flour, oats, baking powder, baking soda and salt.
- Pour the dry mixture into the wet ingredients and fold until just combined.
- Fold in the cranberries (don't thaw frozen ones) and divide among the cases.
- Bake for 20-22 minutes until a toothpick comes out clean; cool in the tin for 5 minutes, then on a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Zest the orange before squeezing the juice; the zest holds the aroma.
- Don't thaw frozen cranberries, as they colour the batter.
- If you have no cranberries, dried blueberries or sour cherries work.
- They keep in an airtight tin for 4 days and freeze well.
Frequently asked questions
Why did the muffins turn out tough?
Overmixed batter or overbaking; mix only until the dry flour disappears.
Can it be sugar-free?
Date paste can replace the honey, though the texture changes slightly.
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