January 20, 2014
Muffins have become one of my favourite things to make. Over the past couple weeks I have been baking up a muffin storm. For Christmas my sister got me a mini muffin tin have been experimenting with them since. However, today I stuck to the classic regular size muffins. I came across this recipe for Cranberry-Citrus Muffins and they turned out fantastic. As I was going through the recipe I noticed it called for low fat vanilla yogurt sadly, I did not have any. When a recipe calls for yogurt that you do not have, an easy substitute is to mix a cup of milk with a tablespoon of white vinegar. Let the mixture sit for roughly three minutes before use. The consistency between yogurt and this mixture is very different therefore you will need to go with your judgement on what the batter looks like. Keep the dough thick enough to spoon it into the muffin tins making sure its not too runny. Another thing to keep in mind when using this milk and vinegar concoction is the cook time I found instead of a half hour the muffins were ready in fifteen minutes. Something that I added to the recipe that was not called for was about a half a teaspoon of cinnamon and a dusting on top. This just adds a little extra flavour to compliment the cranberry. To sum up, these muffins were amazing and I think you should try them!
Cranberry- Citrus Muffins:
Prep Time: 20 Minutes
Cook Time: 33 Minutes
Preheat oven to 375 degrees
Ingredients:
1 1/2 Cups Chopped Cranberries (I used whole frozen cranberries)
2 Cups plus a tablespoon of All Purpose or Whole Wheat Flour
2/3 Cups Granulated Sugar
2 Teaspoons of Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
1/2 Teaspoon Grated Lemon Rind
1/2 Teaspoon Vanilla Extract
2 Large Egg Whites
1 (1Cup) Carton Vanilla Low-Fat Yogurt
1 Large Egg
Cooking Spray
Mix all the wet ingredients together: oil,vanilla,lemon rind,egg whites,egg, and yogurt and set aside. Secondly, take cranberry,flour,baking powder, sugar, salt and mix in a bowl. Next, slowly add wet ingredients to the dry with an electric mixer. Mix well and spoon into sprayed (cooking spray) muffin tins. Let cook for 15-30 minutes (depending on if you used yogurt or the vinegar and milk mixture) Let cool in tins. And enjoy!
Muffins have become one of my favourite things to make. Over the past couple weeks I have been baking up a muffin storm. For Christmas my sister got me a mini muffin tin have been experimenting with them since. However, today I stuck to the classic regular size muffins. I came across this recipe for Cranberry-Citrus Muffins and they turned out fantastic. As I was going through the recipe I noticed it called for low fat vanilla yogurt sadly, I did not have any. When a recipe calls for yogurt that you do not have, an easy substitute is to mix a cup of milk with a tablespoon of white vinegar. Let the mixture sit for roughly three minutes before use. The consistency between yogurt and this mixture is very different therefore you will need to go with your judgement on what the batter looks like. Keep the dough thick enough to spoon it into the muffin tins making sure its not too runny. Another thing to keep in mind when using this milk and vinegar concoction is the cook time I found instead of a half hour the muffins were ready in fifteen minutes. Something that I added to the recipe that was not called for was about a half a teaspoon of cinnamon and a dusting on top. This just adds a little extra flavour to compliment the cranberry. To sum up, these muffins were amazing and I think you should try them!
Cranberry- Citrus Muffins:
Prep Time: 20 Minutes
Cook Time: 33 Minutes
Preheat oven to 375 degrees
Ingredients:
1 1/2 Cups Chopped Cranberries (I used whole frozen cranberries)
2 Cups plus a tablespoon of All Purpose or Whole Wheat Flour
2/3 Cups Granulated Sugar
2 Teaspoons of Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
1/2 Teaspoon Grated Lemon Rind
1/2 Teaspoon Vanilla Extract
2 Large Egg Whites
1 (1Cup) Carton Vanilla Low-Fat Yogurt
1 Large Egg
Cooking Spray
Mix all the wet ingredients together: oil,vanilla,lemon rind,egg whites,egg, and yogurt and set aside. Secondly, take cranberry,flour,baking powder, sugar, salt and mix in a bowl. Next, slowly add wet ingredients to the dry with an electric mixer. Mix well and spoon into sprayed (cooking spray) muffin tins. Let cook for 15-30 minutes (depending on if you used yogurt or the vinegar and milk mixture) Let cool in tins. And enjoy!
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