Emprimir
Correo Electrónico
Add a photoYummy start to the day! Mark Bittman's master recipe for muffins with a lil zing added.
Ingredientes
- 3 Tablespoons melted butter, cooled
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup sugar or splenda
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- zest of 1 orange or 1 Tablespoon
- 1 egg
- 1 3/4 cup milk
- 1/4 cup orange juice
- 1 cup fresh, frozen or dried cranberries
Direcciones
- Heat oven to 375 degrees.
- Grease a 12 cup muffin tin or 6 jumbo muffin cups, and line with paper or foil muffin cups if you like.
- Mix together the dry ingredients in a bowl, including orange zest.
- Beat together the egg, milk and butter.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy and thick.
- Add cranberries and gently fold in until just mixed.
- Spoon the batter into the muffin tins, filling them about 2/3rds full and handling the batter as little as possible.
- Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean (30 minutes for jumbo muffins).
- Remove from oven and let rest for 5 minutes before taking them out of the tin.
- Serve warm with lots of butter!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 172 | |
| Calories from Fat 41 | 24% |
| Total Fat 4.69g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 452mg | 19% |
| Potassium 102mg | 3% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.18g | 7% |
| Protein 3.8g | 6% |
