Hello! My first day of freedom involved waking up at 11. Yes, I'm embarrassed. But I'm also well-rested for the month. The other night, I needed a quick breakfast treat to whip up and serve to those who came to hear my research presentation. Yes, if you participate, I feed you. Always. Joy the Baker is truly the hip Paula Deen of my generation. Her Browned Butter Cranberry Lime Muffins proved to be easy, quick, and delicious. I just changed a couple of things (for time and ingredient's sake) and got lots of compliments on these little jewels. I know cranberries are not exactly in season right now, but frozen cranberries work wonders.
Cranberry Lemon Muffins
From Joy
These simple muffins are great for entertaining or for a last-minute breakfast. With a simple lemon and cranberries from your freezer, you can make this cozy, not-too-sweet treat.
6 TB unsalted butter
1/3 cup skim milk
1 large egg + 1 egg yolk
1 t. vanilla
zest of 1 lemon
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 t. baking powder
3/4 t. salt
1 1/2 cups frozen cranberries
1/4 cup sugar (for topping)
step one: Take the cranberries out of the freezer and set on the counter. Preheat the oven to 350. Line or spray 12 muffin cups. Melt butter in a small saucepan on medium heat, melting the butter down until brown bits appear. Crackling sound will stop and butter will turn a light brown. Remove from the heat immediately and set aside. (You have just browned butter!)
step two: In a medium bowl, whisk milk, eggs, vanilla and lemon zest together. Add in the brown butter and stir. In a second bowl, whisk flour, sugar, baking powder and salt. Add the wet mixture to the dry and stir. Once combined, fold in the slightly thawed cranberries.
step three: Using a tablespoon or scoop, pour the batter among the 12 muffin cups (you might have a little extra...I had enough for 14 muffins). Sprinkle each muffin with sugar and bake until golden, about 18 minutes. Cool in the pan (on a rack) for 10 minutes and serve. (They taste good cold, room temp or warm...it's all good!)
Hope you're having a great middle of the week.
Happy eating!
Laurel
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| Colorful and bubbly |
Cranberry Lemon Muffins
From Joy
These simple muffins are great for entertaining or for a last-minute breakfast. With a simple lemon and cranberries from your freezer, you can make this cozy, not-too-sweet treat.
6 TB unsalted butter
1/3 cup skim milk
1 large egg + 1 egg yolk
1 t. vanilla
zest of 1 lemon
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 t. baking powder
3/4 t. salt
1 1/2 cups frozen cranberries
1/4 cup sugar (for topping)
step one: Take the cranberries out of the freezer and set on the counter. Preheat the oven to 350. Line or spray 12 muffin cups. Melt butter in a small saucepan on medium heat, melting the butter down until brown bits appear. Crackling sound will stop and butter will turn a light brown. Remove from the heat immediately and set aside. (You have just browned butter!)
step two: In a medium bowl, whisk milk, eggs, vanilla and lemon zest together. Add in the brown butter and stir. In a second bowl, whisk flour, sugar, baking powder and salt. Add the wet mixture to the dry and stir. Once combined, fold in the slightly thawed cranberries.
step three: Using a tablespoon or scoop, pour the batter among the 12 muffin cups (you might have a little extra...I had enough for 14 muffins). Sprinkle each muffin with sugar and bake until golden, about 18 minutes. Cool in the pan (on a rack) for 10 minutes and serve. (They taste good cold, room temp or warm...it's all good!)
Hope you're having a great middle of the week.
Happy eating!
Laurel
Cranberry sounds amazing, right now!
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