CRANBERRY BREAKFAST MUFFINS

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CRANBERRY BREAKFAST MUFFINS image

Yield 12 muffins

Number Of Ingredients 14

•1 cup Sugar
•1/2 cup Butter
•3 large Eggs
•1 1/4 cup White Flour, Unbleached
•1/2 cup Soy Flour
•1 tsp Baking Powder
•1 tsp Baking Soda
•1/4 tsp Sea Salt
•1/4 tsp ground Nutmeg
•3/4 cup Buttermilk
•1 cup Cranberries
•1/4 cup Melted Butter
•1/3 cup Sugar
•2 Tb Grated Orange Peel

Steps:

  • Preheat oven to 375°F. Place twelve foil muffin or paper liners into a muffin pan; set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add cranberries and mix lighty with batter. Pour batter into prepared muffin tins. Bake 20-25 minutes. Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired. NOTE: These muffins will rise only slightly above the muffin pan

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