I bake to sweeten life

Cranberry Almond Muffins

Cranberry Almond MuffinIngredients:

  •  2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup  milk
  • 1 tsp pure Almond extract
  • 1 egg, large
  • 4 oz shortening
  • 1/4 almonds, finely shopped
  • 1/2 cup cranberries, chopped

Directions:

  1. Preheat oven to 400° F. Line a muffin pan with paper muffin liners
  2. Combine the flour, baking powder and salt.
  3. Microwave shortening  in a microwave-safe bowl, for about a minute, until it’s thoroughly melted. Set it aside at room temperature to cool, but don’t let it solidify again.
  4. Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
  5. Stir in almonds and cranberries.
  6. Slowly add slightly cooled, melted shortening into the egg-vanilla-milk mixture and stir it in. If the shortening it too hot it will cook the eggs.
  7. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour.
  8. Gently pour the batter into the prepared muffin pan and bake immediately.
  9. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Yield 12 muffins

 

 

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Comments on: "Cranberry Almond Muffins" (5)

  1. […] Cranberry Almond Muffins (butterfliesandbrownies.wordpress.com) […]

  2. […] Cranberry Almond Muffins (butterfliesandbrownies.wordpress.com) […]

  3. […] Cranberry Almond Muffins (butterfliesandbrownies.wordpress.com) […]

  4. These look really tasty! Using the shortening is interesting – I’ve never used shortening in muffins (although I use it in pastry all the time), I bet it gives a really interesting texture!

  5. […] Cranberry Almond Muffins (butterfliesandbrownies.wordpress.com) […]

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