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Home Kitchen Recipe | Thanksgiving Cranberry (Craisin) Muffins
Written by Shirley T   
Monday, 09 November 2009 08:11



Cranberries are creeping shrubs cultivated mainly in North America. Harvesting usually in fall, this serves as the reason for the dried cranberries sale at the grocery store. The season of abundance! I quickly grab a packet as I love craisins (yeah, the sweetened dried cranberries are sometimes called as craisins)!
Perfect for Thanksgiving!
Known as 'superfruit', cranberries are a source of polyphenol antioxidants. Apart from that, they also possess a moderate content of Vitamin C, fiber, mineral, manganese and a balanced profile of other essential micronutrients. Some studies have shown that cranberry juice is a good remedy to reduce urinary tract infection (UTI) and prevent kidney stones. Tannins in cranberry which has anti-clotting property can reduce the dental plaque and at the same being a prophylaxis for gingivitis.
Dried cranberries or craisins
Cranberry sauce is traditionally served with roasted turkey on Thanksgiving dinner here in United States. And it would be merrier if we bake some cranberry muffins as accompaniments for dessert!

Learn some much about cranberries, then now it is time to put them in good use to serve our health.

Ingredients (makes 8 ~ 10 muffins)
1 cup oats cereal - quick oats
3/4 cup milk
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/2 cup dried cranberries (craisins)
1/2 cup walnuts - chopped
1 large egg
1/4 cup vegetable oil
This is the 'quick oat' I use
Method
1. Preheat oven to 400 degree Fahrenheit.
2. Grab a medium bowl and combine oat and milk. Let it stands for at least 5 minutes to allow milk to be absorbed.
Quick oat is immersed in milk
3. Get a larger bowl. Sift flour, salt, baking powder. Add brown sugar. Stir and mix well. Set aside.
4. Add walnuts and cransins. Stir or toss and allow them to be evenly distributed.
All dried ingredients are mixed
Flour, salt and baking powder
5. Break egg and whisk it. Add vegetable oil. Pour both egg and oil into the oat mixture. Stir to mix.
4. Pour the oat mixture into the flour mixture. Toss gently until all are well-mixed or there is no powdery flour sight visible.
6. Spoon the batter into the paper cup about 3/4 full each. If you wish to get the ballooning effect, top more slightly more.
Getting ready the paper cups and holders
Muffin dough has filled up the paper cup
7. Bake for about 16-18 minutes or until the muffins turn brown and the toothpick comes out clean.
Fresh from oven - enticing Cranberry Muffins
This recipe is adapted from pastrywiz.com however, some of the ingredients have been revised according to my personal preference.
Cranberry muffins and pumpkin

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written by agnes , November 09, 2009

wah....i wanna to eat.....
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