Sous Vide Salmon
This salmon dish is easy enough for a weeknight meal, but so good you’ll want to serve it at your next special dinner. Sous vide cooks it perfectly every time.
Read MoreCranberry Orange Muffins
Drescription
Cranberry Orange Muffins are moist, tangy muffins bursting with tart cranberries and bright orange zest. Perfectly sweet with a citrusy kick, they make a deliciously fresh breakfast or snack.
Ingredients
- 1 cup dried cranberries
- 1/4 cup fresh orange juice
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- 1 teaspoon grated orange zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 1/2 cup milk
Directions
- Preheat the oven to 375 degrees F.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
