Monday, December 13, 2010

Cornmeal Orange Cranberry Bread

These muffins are a delicious variation of this recipe. They're light, healthy, tart yet sweet, and the cornmeal gives them a wonderful crunch. I was skeptical about them, unsure whether or not I'd like the cranberry..but it's the perfect flavor with the nutty cornmeal. Though, they'd also be delicious with blueberries instead of cranberries..Next time!

1/2c all-purpose flour
1 1/2c wheat flour
1c cornmeal
1/2c sugar
1 1/2tsp salt
1 1/2tsp baking powder
1/2c apple sauce
1 1/4c milk
1/2c honey
2 eggs
1 tsp vanilla extract
1 1/2c cranberries
1/3c fresh squeezed orange juice
Zest from 1 orange peel

Preheat oven to 350 degrees and line muffin tray with paper liners. In a large bowl whisk together the flours, sugar, salt and baking powder. In a medium bowl, combine thoroughly the eggs, honey, apple sauce, milk, orange zest, orange juice and vanilla. Pour the wet ingredients into the dry, and combine thoroughly. Fold in the cranberries and divide batter among the muffin cups. Bake for about 18 minutes, checking often after 14 minutes.


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