Updated Wednesday, January 23rd, 2008
Yield: Makes 24 regular or 12 large muffins.
"This is a favorite of our guests." -- River Bend Farm, Williamstown, Massachusetts
In a colander, wash and pick through the cranberries. Combine the cereal, flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk the eggs with the buttermilk, oil, and orange oil or rind.
Add the cranberry-egg mixture to the cereal-flour mixture and stir to moisten. Fill greased or paper-lined muffin tins two-thirds full and bake in a preheated 450˚F oven until a toothpick inserted in the center comes out clean, about 20 minutes. (The batter will keep in the refrigerator for two or three days.)
NOTE: Boyajian's Pure Orange Oil, available at Williams Sonoma, is recommended by the inn, but the grated rind of 1/2 orange may be substituted. Use only the orange part, however, not the bitter pith. Use canola oil spray to grease the muffin tins, whose cups should have a 5-ounce capacity, and scoop up the mixture with a 3-ounce ice-cream scoop so the muffins will be uniform in size. Bake them for 25 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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