Wednesday, December 30, 2009
Just in case you stocked up on cranberries this past fall and have some in the freezer you need to use!
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated orange zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups chopped cranberries, fresh or frozen
3/4 cup chopped walnuts
Vegetable cooking spray or additional unsalted butter for muffin tins
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add orange zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold cranberries and walnuts into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Makes 1 dozen large muffins.