Fresh cranberry muffin

Hari ini nak bercerita siki pasal buah cranberry nie. Sebelum nie tak terlintas pun nak beli buah cranberry fresh nie tapi di sebabkan harganya yang murah benar .....rugi jika tak beli kan. Apapun nak jadi cerita pulang saja rumah terus kita cuci buah kecik tu dan terus saja gigit . Nah....terkelu lidah sekejap....alangkah masamnya buah nie sedangkan warnanya menawan dan buat kita tergoda terusa . Cepat cepat lari ke sinki mencuci segala yang ada dalam mulut. Moral of the story ....sendiri tau kan.
Akhirnya buah nie kita buat muffin sajalah. Selalu muffin kita guna yang kering (manis) yang fresh nie sudah tentu masam maka sukatan untuk gula kita ikut resepi. Manakala buah nie setelah ku potong dua kita campur dengan gula untuk kurangkan rasa masam. Ternyata ianya ok - masam masam manis laaa.

Fresh cranberry muffin

ingredients

.2 cups all-purpose flour

2/3 cup sugar

 2 teaspoons baking powder

 1/4 teaspoon salt

 1 cup chopped fresh cranberries

2/3 cup 2% reduced-fat milk

1/4 cup butter or stick margarine, melted

1 teaspoon grated orange rind

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

Cooking spray Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Cooking Light

DECEMBER 2000