Wednesday, March 2, 2011
When I was pregnant with my son a friend of mine brought orange cranberry scones to our weekly Bible study. They were absolute heaven. But I wasn't sure if the taste combination was a pregnancy "like" or an authentic new love. It turns out that the orange cranberry combination was not just a pregnancy thing. I love, love, love it!
This past week I've been trying to clean out the fridge and pantry and just use what I had on hand for meals. I only had a few eggs left so I needed something for breakfast that would stretch them. I found a recipe for "Lemon Yogurt Muffins", which worked because I had yogurt to use up, but no lemons. I did, however, have oranges and cranberries to use up.
I made the syrup as written below, but I'm not sure that I love it on the muffins. I would either sprinkle the tops of the muffins with sugar or make a glaze by combing orange juice and powdered sugar. The recipe made 1 dozen full size and 1 dozen mini muffins.
Orange Cranberry Yogurt Muffins
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons honey
1 1/4 cups plain or vanilla yogurt
1/2 stick (1/4 cup) butter, melted
1 Tablespoon grated orange zest
1/3 cup orange juice
1/3 cup sugar
3 Tablespoons water
Preheat oven to 375 degrees. Butter muffin tins.
Combine flour, baking soda, baking powder, and salt in a small bowl. In a large bowl, combine yogurt, eggs, honey, butter, and zest. Add dry ingredients to wet ingredients and stir until combined. Stir in cranberries (if desired). Fill muffin tins and bake for 15 minutes or until muffins are lightly golden.
For syrup, combine all ingredients in a small saucepan. Bring to a boil and boil for 1 minute.
When muffins are done, remove from oven and poke 2-3 times with a fork. Drizzle 2 teaspoons of syrup over each muffin.