Cranberries are just so much United States for me, and therefore, I must call them cranberry muffins and not Cranberry muffins, Sorry :). I love these muffins, the tangy taste of cranberry (Cranberry) and mix even is a wonderful mix.
I've baked them since I lived in the United States. It was one of the first home-made "from scratch" things I got when I moved to the United States. A friend's mother in Chicago had baked them like bread. Here must then be said what Americans call Bananabread we would clearly call for cake. And when I write baked entirely from scratch, but I baked from scratch no finished melblandinger. It was a great thing and often evoked admiration when we had baked something completely from scratch. Even then, it could be in the United States buy lots of ready-made cookie dough, and there was a myriad of finished melblandinger in supermarkets. I laughed much of it, and never thought it would come to Denmark, but there I took quite errors.
This is the first times I've baked them gluten-free, and I've been using Blue Finax. The consistency will be of course a little differently and more rubber-like, but they taste just as good mmm :). The gluten-free are soft when you take them out of the oven, But let them cool slightly then becomes brittle.
Print recipe
RECIPE – Cranberry muffins 12 pcs
INGREDIENTS
5DL flour – Gluten free 5 DL Blue Finax with top
1 1/2 DL sugar
1 1/2 TSP baking soda
1/2 tsp salt
1/2 TSP bicarbonate of soda
CA. 2 DL fresh orange (I have used 3 oranges)
Grated orange peel (from the 3 the aforementioned oranges)
2 tablespoons soft butter
1 beaten egg (may want to. erstattest with 1 TSP fiber remember touched in 2 tablespoons hot water)
4 DL/cranberries fresh or frozen cranberries, chopped
2 DL walnuts chopped
Approach
- Turn on the oven at 200 ° c
- Mix the dry ingredients, flour, baking soda, salt and sugar
- Pour the juice, Orange peel, eggs and butter in
- Stir the batter well in a mixer
- Turn the chopped cranberries and walnuts in with a spatula
- Advantage blobs of batter into a muffin Pan (12 pcs) or solve molds
- Bake at 200 ° c for about. 20 min to Brown (baking time depends on the fin)
- With the gluten-free, I took them out of the molds and baked them 5-10 My on a grate
- Cool off on a wire rack
