How To make Title: Cranberry Corn Muffins
Servings: 12
3/4 c flour
1/2 c whole wheat flour
1 c yellow corn meal
1/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
2/3 c buttermilk
1/3 c orange juice
1/3 c vegetable oil
1 egg
4 t orange rind
1 c cranberry
Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingredients. till they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min.
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How To make Title: Cranberry Corn Muffins's Videos
CRANBERRY MUFFINS ☕????☕
3 tablespoon butter
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoon baking powder
1/2 cup milk
2 dried cranberries
2 teaspoon orange zest
sprinkle with pure cane sugar
bake on 380 for 35 minutes
Now Serving Cranberry Coleslaw,Jalapeño Honey Cornbread Muffins and Alabama Red Sauce Chitterlings!
8 brilliant puff pastry ideas that everyone should know!
8 brilliant puff pastry ideas that everyone should know!
Ingredients:
pastry dough - 300 g (10.6 oz)
yolk/milk - 1 piece/20 ml (0.7 fl oz)
cottage cheese - 150 g (5.3 oz)
powdered sugar - 50 g (1.76 oz)
eggs - 1 piece
strawberries - 200 g (7 oz)
Tray size 30 X 22 cm (12 x 8.66 in)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
cottage cheese - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
orange jam - 100 g (3.5 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
sugar/cinnamon - 20 g (0.7 oz) / 10 g (0.35 oz)
apples - 1 piece
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
apples - 3 pieces
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote- 250 g (8.8 oz)
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 200 g (7 oz)
canned pineapple - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
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You’ll Never Buy English Muffins Again! | Kamut English Muffins | Freshly Milled Wheat
I can't believe it's June already! For the June #makebread365 challenge, we are doing English Muffins!
These are made with freshly milled Kamut/Khorasan wheat which is an ancient grain. It gives these muffins such a delicious texture and flavor.
These English muffins are SO good you'll never buy store English muffins again - and people probably won't even know they are whole grain!
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//Join Us for #MakeBread365 Challenge:
//PRINTABLE RECIPE:
//WHEAT USED:
Kamut/Khorasan. Check out where to buy grains at
//ITEMS USED IN VIDEO:
Nutrimill Artiste Mixer: or
Wondermill (not in video, but the grain mill I used for this video):
USA pans:
Fat Cat Heirloom Wooden Biscuit Cutter (use code: GRAINSANDGRIT for 10% off):
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ALL THE THINGS:
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Corn Muffins Made Healthy! An Easy, Delicious Recipe!
Try this easy, healthy Corn Muffin recipe! They are sweet, moist and especially delicious warm with butter! These muffins are made with just a few ingredients. They also happen to be vegan so you may like them with vegan butter. In this cooking video Karen Breyer will show you how to make these tasty Corn Muffins.
Corn muffins are perfect anytime. I like to serve these corn muffins with soups, chili's, stews, salads or as a snack! When you try these you will be surprised that they are healthy muffins because they are so yummy! Watch this cooking video and make this delicious Corn Muffin recipe today!
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PRINT RECIPE for Corn Muffins:
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RECIPE: Corn Muffins
INGREDIENTS:
1 cup cornmeal, yellow
1 cup white whole wheat flour (lightly packed)
2 tablespoons flax meal
4 teaspoons baking powder
1 teaspoon Kosher salt
1 13.5 ounce can coconut milk, unsweetened
3 - 4 tablespoons honey
Cooking spray
INSTRUCTIONS:
1: Preheat oven to 350 degrees. Spray a muffin pan with cooking spray.
2: In a large bowl, mix together the cornmeal, white whole wheat flour, flax meal, baking powder and salt.
3: In another bowl whisk together the coconut milk and honey.
4: Add the wet ingredients to the dry ingredients. Stir together until all the ingredients are moistened. Do not over mix.
5: Fill the muffin cups with the batter.
6: Bake for 30 minutes or until golden brown.
7: Allow the muffins to cool about 5 minutes before taking them out of the pan. Transfer to a wire rack to continue to cool
8: Serve warm. They are delicious plain and also with butter and honey.
NOTES:
Flax meal is ground flaxseeds.
You can use another type of salt if you don’t have Kosher salt.
To make measuring easier, if you are going to use 4 tablespoons of honey that equals 1/4 cup.
For bigger muffins, fill 9 of the muffin cups instead of 12.
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Cranberry and Walnut Scones
Vegan Cornbread
Baked Corn on the Cob in the Husk
Find MORE delicious recipes and cooking videos at:
My website Cooking Lessons for Dad:
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Cooking Lessons for Dad
Easy, Healthy Crockpot Cooking!: Cooking Lessons for Dad!
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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