Wednesday, December 06, 2006

Cranberry Muffins

These are my mother's muffins with some additions. The recipe makes twelve muffins and takes almost no time.
  • 1 cup flour
  • 1 cup cornmeal
  • slightly less than 1 tbs. baking powder
  • pinch of salt
  • between 1/8 and 1/4 cup of sugar
  • cranberries (about 4 oz.)
  • 1-2 tbs. maple syrup
  • zest of 1 clementine (or of an orange, I suppose)
  • 1 egg
  • 1/4 cup canola oil
  • 1 and 1/4 cups milk
Mix the dry ingredients (flour, cornmeal, salt, sugar, baking powder). Add the egg and beat it. Add the rest of the ingredients and mix as little as possible while combining everything. Put the batter into a buttered muffin tin and put that into a 415 degree oven for 21-22 minutes.

This recipe is imprecise, but I really do cook it at 415 degrees, and it really is done after 21 or 22 minutes. Use the lower sugar amounts if you want muffins to eat with jam, and the higher ones if you want to eat them plain.


Seth said...

1/8 cup of sugar=1 tbsp, right?

Toby said...

No, 1/8 of a cup of sugar is two tablespoons.

Anonymous said...

Did you see the article in the Times on the Satmar/Hungarian Jews/food?