I made these muffins with my girlies yesterday to celebrate the first day of advent. They are the perfect morning muffin - not too sweet, slightly spicy, with a nutty crunch and a bit of a tart bite (not to mention lovely color) from the fresh cranberries. The recipe is originally from The Barefoot Contessa Cookbook. I cut the recipe in half, used slightly less sugar, omitted the figs (although I bet they'd be great, we didn't have any on hand), substituted pecans for hazelnuts and added a bit of orange zest. I'll post the modified recipe here. Enjoy!
Christmas Cranberry Muffins (adapted from Ina's cranberry harvest muffins)
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2/3 cup milk
1 large egg
1/2 cup (1 stick) butter melted and cooled
3/4 cup chopped fresh cranberries
1/2 cup chopped pecans
1/3 cup brown sugar
1/4 cup granulated sugar
Preheat oven to 375 degrees. Line 9 muffin cups with paper liners, or use non-stick spray. Combine flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Mix wet ingredients (egg, milk and melted butter) in another bowl. Add the wet ingredients to the dry and stir to combine. Stir in the sugars, then fold the cranberries and nuts into the batter. Fill muffin cups to the top with batter and bake for about 20 minutes until a toothpick comes out clean.
They're also delicious as an afternoon snack with a cup of tea!
1 comments:
This look so yummy. I want to be at your house for advent.
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