Today I decided to draw your attention to a recipe that I shared 5 years ago, when I just started my LJ, not knowing what and where it would result. When my husband gave the site as a gift, the recipe moved from the blog to the site with the old photo, and it seems to me that no one really got to it three years before. But in vain! Like 5 years ago, I love muffins very much and cook them more often than anything else! And this is also a very cool recipe, over these 5 years I have cooked it many times, I especially love such muffins in winter! Which means a lot for a culinary blogger, because you always want to try to cook something new, something interesting, relevant, and then work out and submit high-quality material so that readers do not waste time and money on preparing dessert according to the recipe.
By the way, I did not change anything in these muffins, the recipe is perfect! This time I just added dried cranberries to it and replaced white sugar with brown! The result, as always, is perfect! And this is another simple recipe for your piggy bank: kneading the dough takes less time than describing the cooking steps, you don’t need a mixer, you can mix eggs with melted butter with a fork! They bake for about 20 minutes. In general, it is very convenient, simple and tasty! I recommend!
About the crumble! If I want to make a “crisp” on the top of a muffin or cupcake, then I put a spoonful of dough on another plate, add flour and more sugar and knead until crumbly. This crumb can be sprinkled on top of muffins before baking for a crispy layer!
I would be grateful for the note #website when posting your photos on social networks.
Ingredients
For 15-18 muffins
- 250 gr sifted flour
- 100 g sugar (can be completely or partially replaced with brown)
- 2 tsp baking powder
- 1 tsp cinnamon (you can use other spices like ground ginger and cloves)
- 1 tbsp orange zest
- 2/3 cup orange juice (about 160 ml, I had freshly squeezed)
- 115 gr melted butter
- 2 eggs
- 100-150 gr dried cranberries
Recipe
- Preheat oven to 180C.
- Remove the zest from the orange in such an amount that you get a tablespoon. And from the same oranges I made juice for muffins. I think that the usual juice from the package can be replaced, but it will not be the same.
- Follow the standard steps for making muffins: in a separate bowl, combine the dry ingredients: (flour, sugar, spices and orange zest). To stir thoroughly.
- In another bowl, combine the liquid ingredients: lightly beat the melted butter with two eggs until smooth, then add the orange juice. Then pour the liquid ingredients into a bowl with the dry ones and mix quickly. Last add cranberries.
- Grease the molds with oil or put paper molds in them. Put the dough on 2/3 of the volume of the mold and put in the oven preheated to 180C for 20-25 minutes.
Cakes, muffins. Agree, the name alone evokes a lot of positive emotions and a desire to eat something tasty. Nowadays, stores, although they are rich in an assortment of pastries, do not always live up to expectations, and you can never say for sure what is in the composition of this or that delicacy. Where better to bake at home, with love for yourself and your family. Today we will talk about recipes that you definitely didn’t know yet - these are cranberry muffins or muffins in another way for those who do not like names, so to speak, not ours.
Where did muffins come from on our tables
Probably, every hostess who cooks something new sometimes wonders where the dish comes from. Muffins - this word sounds beautiful and appetizing, but if we talk about our country, then some time ago they did not know anything about them. For us, it's cake. In general, now it is difficult to say where they came from and at what time these desserts appeared, there is evidence that it was at the end of the tenth century somewhere in Europe. The legend also says that muffins were first baked in England for the servants and only later moved to the table of the owners. But you can say for sure, these desserts are now at the peak of popularity, and they are very tasty.
Recipes for fragrant cupcakes with cranberries
Option one
This dessert will take you only about an hour, but you will be very pleased with the result. The combination of airy text and sour cranberries is very unusual and tasty, your guests will be surprised.
We will need:
- cranberries - for this recipe it is recommended to take dried berries - 180 grams;
- wheat flour - 370-380 grams;
- granulated sugar - 100 grams;
- baking powder - a bag of 10 grams or a tablespoon;
- egg;
- butter - in molten form - 75 grams;
- vanillin - a teaspoon;
- milk - a little less than a glass of 250 grams;
- salt on the tip of a knife.
We bake delicious muffins.
Of course, we should note that for you to stock up on cupcake molds. It is convenient to take silicone ones, they will always come in handy. These forms can be either small or large. If you use the first option, then from this test volume you will get about 35 cupcakes, if the second, then 12-13.
Advice! To quickly dry cranberries, you can use a special dryer or oven, such stocks can be stored for 2-3 years by adding decoctions to the oven.
So, we start making muffins with cranberries by sifting flour through a sieve so that it is airy. Then we combine it with granulated sugar and baking powder, here we also pour a pinch of salt. Melt the butter, pour it into a cup, break an egg here, add vanillin and milk, dried berries. Beat everything thoroughly with a whisk or mixer.
Now you combine the flour and whipped ingredients, doing this with constant stirring and gradually. The dough should be of a pleasant texture without lumps. Now you grease your molds with butter, fill them with dough and set to bake at a temperature of 200 degrees for 15 minutes. The oven must be preheated.
Important! If your molds are large, then the baking time will be about 25 minutes, if mini, then 15, but 2-3 minutes before the end, check the baking with a toothpick for readiness.
Option two
Another option for cranberry muffins, the aroma of which will attract your neighbors. This is because we will cook muffins not only with cranberries, but also with nutmeg.
We will need:
- wheat flour - a glass;
- cranberry berry - we need fresh or frozen - a glass, you can make a mix;
- egg - 2 pieces;
- oat flakes - 50 grams;
- granulated sugar - a little less than a glass;
- kefir - a glass;
- baking powder - a bag;
- cinnamon - optional pinch;
- salt on the tip of a teaspoon;
- nutmeg - ½ teaspoon;
- butter - a tablespoon.
We bake delicious muffins.
We take about a tablespoon from our glass of flour and sprinkle the berries, shake lightly so that all the cranberries are as if in powder. Now all the dry ingredients must be mixed in one cup, except for sugar, mix. In another cup, mix the liquid ingredients, that is, pour in the eggs and pour in the granulated sugar, beat, combine with kefir, beat again.
We combine our dry and liquid ingredients gradually and, stirring, but do not make the dough thick, after which we add cranberries here and slightly level it by weight. Next, grease the molds with oil, pour out the dough and set to bake in a preheated oven for 20-25 minutes. The temperature is maintained at 180 degrees.
Advice! Do not fill the dough to the very edge of the mold, the best option is 2/3, then the dessert will look very appetizing and aesthetically pleasing.
Option three
Well, what about without dried fruits, many people adore them, they should be stored and give a lot of benefits to our body. Therefore, we suggest you cook oatmeal cake with cranberries and dried apricots. Not only that, there will also be juice.
We will need:
- cranberries - 50 grams;
- juice - you can take freshly squeezed carrot, pumpkin or fruit. Taste will vary;
- granulated sugar and dried apricots - ½ cup of each component. You can take your favorite dried fruits instead of dried apricots;
- butter - 2 tablespoons;
- wheat flour - 4 tablespoons;
- a bag of baking powder - we need two teaspoons;
- eggs - 2 pieces;
- oat flakes - 350 grams;
- odorless vegetable oil - 4 tablespoons.
Advice! You can use the dough for baking cupcakes, or just make a cake in a single form. You can also decorate pastries with powdered sugar, fresh berries, cinnamon or grated chocolate and nuts on top.
We bake delicious muffins.
First you need to get freshly squeezed juice from carrots or pumpkins. If you are afraid of the combination of vegetable flavor and baking, then take Apple juice or any other. You need to soak the flakes in it so that they swell well. In time, it may take 2-3 hours, just do it in advance. If you are in a hurry, warm up the juice slightly.
Break the eggs into a bowl, mix them with sugar and beat well with a whisk, after which we add baking powder and flour here, beat again and then pour vegetable oil. Now you need to combine the well-swollen flakes and liquid components. Next, here we pour berries and dried fruits, the latter can be cut into small pieces. Pour our dough into molds or into one mold, after greasing them with butter. We bake dessert at 180 degrees for 20 minutes or a little more if there is one form.
Advice! To speed up the baking process, if you are in a hurry, you can cover the cake with foil. You can also use buckwheat flakes. Every time you experiment, you get new tastes.
These recipes are different and very tasty. By doing everything step by step, you can prepare the perfect dessert, decorate it and get the highest rating from friends and family. Easy to cook and enjoy!
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Look how festive, elegant cranberry cupcake turns out according to this simple recipe! Lush, tender and very tasty, it is decorated with a ruby scattering of fresh berries, sprinkled with sugar-lemon glaze.
It’s great to bake this one for a cozy winter tea party in a warm kitchen on a long evening; and serve to the New Year's sweet table!
The dough is made very simply - according to the principle of butter biscuit, which is the unsurpassed "Cherry Wave", already familiar to us, as well as "Apricot" and "Strawberry". Butter biscuit is much easier to prepare than a classic one, because you don’t need to beat eggs with sugar until they become blunt ... that is, they increase several times. It is enough to beat soft butter with sugar until a silky creamy mass, and then add the eggs one at a time, sift the flour - and a fluffy cake comes out of the resulting dough, similar at the same time either to an airy cake, or to a dense, juicy biscuit. It is good with a variety of berries and fruits - cherries, plums, poppy seeds ... And this time we will add fresh cranberries to the dough!
And one more yummy will be added to the collection of recipes with this healthy sour winter berry, which already has cranberry shortcake, buns and mannik! Thanks for the recipe chef Ros66!
Ingredients:
- 180 g butter;
- 180-200 g of sugar;
- 3 medium eggs;
- 200 g flour (about one and a half cups with a volume of 200 g);
- 1 teaspoon of baking powder (with a small slide);
- A pinch of salt;
- 150-200 g fresh cranberries.
You can also use frozen berries. Then add them to the dough right in the frozen form, as soon as you get it out of the freezer.
For glaze:
- Juice of half a lemon;
- Powdered sugar - 0.5-2/3 cup, depending on the density.
Glaze ingredients are approximate. Lemon juice was about 40-45 ml. I did not weigh the powder, but focused on the thickness of the icing - so that it was not very liquid and slowly spread over the cake, forming a beautiful pattern.
How to bake:
Rinse fresh cranberries in a colander, wait until the water drains, and pour on a paper towel - let it dry.
Combine softened butter and sugar in a bowl.
Beat with a mixer at low speed for half a minute to a minute, until you get a homogeneous mass that looks like a cream.
Add the eggs one at a time, each time beating until smooth - I beat for 20-30 seconds.
Sift flour mixed with baking powder into a fluffy whipped mass and mix. The dough turns out to be moderately thick, while stirring from a spoon, traces remain that do not melt or disappear very slowly.
Pour most of the cranberries into the dough, leave a little for decoration. I washed the cranberries shortly before adding them to the dough, so they did not have time to dry out, and I lightly sprinkled the dough with starch, and then poured out the berries.
Carefully, so as not to crush the berries, mix them into the dough and put it in a cake pan, greased with butter.
We put in the oven, preheated to 180C, on the middle tier, and bake for about 45 minutes. The finished cake will brown, it may crack appetizingly on top, and the bamboo skewer will come out when testing the dough.
dry.
We take out the finished cake from the oven, cool a little and, prying along the edges with a silicone spatula or knife (carefully so as not to scratch the shape), shake it out onto a dish. To prevent the cake from breaking, I do this: I cover the form with a dish, and then turn everything together.
While the cake is cooling, prepare the sugar-lemon frosting. Straining lemon juice from the bones, mix it with powdered sugar, adding it to the desired consistency. It is better to pour the icing on the cooled cupcake, as the icing will melt from the heat.
Drizzle frosting over cake and sprinkle with cranberries.
Within half an hour, the icing will harden, forming a dull white, elegant, sour-sweet sugar crust.
You can cut the cranberry muffin into portions and help yourself with a cup of tea or cranberry juice!
Finely grate orange zest and set aside. Squeeze out the juice from the orange. Place the cranberries and half of the sugar in a saucepan, add 65 ml of water and juice. Put on fire and cook for 10 minutes until the cranberries are soft. Remove saucepan from heat and cool.
Remove the butter from the refrigerator in advance, it should become soft. Beat the butter with sugar until a fluffy light cream. Add one egg and beat well, then add the second and beat well again.
Sift flour with salt and baking powder. Add flour, milk and sour cream alternately to the butter mixture, beating well each time. Put in the orange zest.
Preheat oven to 175°C. Grease a 22 cm round springform tin with butter and dust it with flour. Pour the batter into the mold and smooth the surface with a spatula. Carefully pour in the cranberry filling. Bake the cake for 40-45 minutes. Cool in shape.
This pie can also be made with lingonberries or black currants.
Beautiful bright muffins are a real find for the autumn season, when you can easily find fresh cranberries. However, this berry retains its brightness even when frozen, in addition, it is stored in this form for a long time, so it can be enjoyed at any time of the year.
The cooking process, as always happens with muffins, is extremely simple. Wash the berries, mix the ingredients, put in the oven. It's amazing that such delicious pastries require so little effort.
Recipe Ingredients
- fresh cranberries, cut in half 1.5 tbsp.
- powdered sugar 180 g
- salt 1 tsp
- flour 640g
- baking powder 30g
- white sugar (in the dough) 150 g
- egg (large) 2 pcs.
- milk 0.5 l
- butter
(melt and cool slightly) 140 g - sugar (for sprinkling) 2 tsp
How to make cranberry muffins
- Wash and cut the berries in half if they are large.
- Turn on the oven so that it has time to warm up to 175 degrees.
- In a small bowl, mix the berries with the sugar.
- Sift the flour and combine with the rest of the dry ingredients in a large bowl. Use a whisk to mix them well (salt and soda, which remain in lumps, noticeably spoil the taste of baking).
- Mix all liquid ingredients: milk, slightly cooled butter, eggs.
- Make a well in the middle of the dry ingredients, pour the liquid mixture into it. Mix thoroughly.
- Carefully add berries.
- Grease or line the molds with baking paper, or use pre-made paper liners.
- Pour the batter filling about 2/3 of the mold. Sprinkle each future muffin with sugar.
- Bake for 25-30 minutes, as always, if a toothpick inserted in the middle of the muffin is clean, then you can remove it from the oven.
- Let the molds cool slightly, remove the muffins, put a piece of butter on top and enjoy the tender baking.