Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 cup freshly squeezed orange juice
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
Special Equipment Needed:
- Muffin tin
- 12 muffin liners
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line a 12-cup muffin tin with muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the melted butter and sugar until combined.
4. Add the eggs, one at a time, whisking until combined.
5. Add the vanilla extract, yogurt, and orange juice and whisk until combined.
6. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined.
7. Fold in the cranberries and orange zest.
8. Divide the batter evenly among the muffin cups.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 375°F
Serving Size: 12 muffins
Nutritional Information (per serving):
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients
- Unsalted butter: You can substitute with coconut oil or vegetable oil.
- Greek yogurt: You can substitute with sour cream.
- Orange juice: You can substitute with apple juice or cranberry juice.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Add 1/2 teaspoon of ground cinnamon to the batter for a spiced flavor.
- Substitute the cranberries with blueberries or raspberries.
Tips and Tricks:
- Make sure the butter is cooled before adding it to the wet ingredients.
- Use fresh cranberries for the best flavor.
- Don't overmix the batter.
Storage Instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the muffins in the microwave for 15-20 seconds.
Presentation Ideas:
Serve the muffins with a dollop of whipped cream and a sprinkle of orange zest.
Garnishes:
Garnish the muffins with a sprinkle of powdered sugar or a drizzle of honey.
Pairings:
Serve the muffins with a cup of coffee or a glass of orange juice.
Suggested Side Dishes:
Serve the muffins with a side of fresh fruit or a yogurt parfait.
Troubleshooting Advice:
- If the muffins are too dry, add a tablespoon of orange juice to the batter.
- If the muffins are too dense, add an extra egg to the batter.
Food Safety Advice:
Store the muffins in an airtight container and consume within 3 days.
Food History:
Muffins have been a popular breakfast food since the 18th century. Cranberries and oranges are both native to North America and have been used in baking for centuries.
Flavor Profiles:
These muffins have a sweet and tart flavor from the cranberries and orange juice, and a subtle buttery flavor from the melted butter.
Serving Suggestions:
Serve the muffins for breakfast or as a snack with a cup of tea or coffee.
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