Wednesday, November 16, 2011

Cranberry Spice Muffins

Susan Pachikara (COPYRIGHT 2011)


Makes 12 muffins


1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup plus 2 tablespoons granulated sugar
3/4 cup chopped pecans
1 cup fresh cranberries, chopped
1/2 cup butter, melted and cooled
1 large egg
1/2 cup plus 2 tablespoons whole milk

Susan Pachikara (COPYRIGHT 2011)
Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)


Heat the oven to 375 degrees.

Line a muffin tin with baking cups.

In a large bowl, whisk together the all-purpose flour, wheat flour, baking powder, baking soda, salt, cardamom, ginger, cinnamon, and granulated sugar. Scatter the brown sugar over flour mixture with your fingers, and then whisk to incorporate.

Mix in the pecans and cranberries with a spoon.

In a small bowl, gently beat the egg with a fork. Stir in the milk and butter.
Add Image
Pour the wet ingredients over the dry ingredients. Mix until just combined. (Note, it's a thick batter).

Fill the muffin tin.

Bake for 20 to 25 minutes.

Susan Pachikara (COPYRIGHT 2011)
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