I have finally come to the end of my week long March Muffin Madness. This is a great opportunity for me to try another unusual muffin recipe that I've been eyeing a long time. Regan Daley's In The Sweet Kitchen is one of the first "serious" baking cookbooks I purchased and I have very good results with every recipe I attempted from this book.
If you take a closer look at this recipe, you will notice that the only fat element is butter. Most muffin recipe supplements the fat element with a dairy ingredient such as buttermilk, milk, yogurt, or sour cream. This recipe uses a large amount of freshly squeezed orange juice instead. I find that really intriguing. While the muffins are baking in the oven, the fragrance of orange is irresistable. I used some leftover streusel topping from the blueberry muffin on a few of the muffins. It's a good way to use up some of that huge bag of streusel. This muffin is very moist and it's great for people who claim not to like sweets.
Ingredients
- 345g all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 100g granulated sugar
- 120g cornmeal
- 50g millet
- 2 large eggs
- finely grated zest from one large orange
- 375mL freshly squeezed orange juice
- 150g unsalted butter, melted
- 100g dried cranberries
- streusel topping (optional)
Method
- Preheat oven to 350F. Line muffin pans.
- In a large mixing bowl, stir together flour, baking powder, salt, sugar, cornmeal, and millet. In a small mixing bowl, mix together eggs, orange zest, orange juice, and butter.
- Pour wet ingredients into dry ingredients and gently combine. Fold in the dried cranberries.
- Divide batter to muffin pans. Press streusel toppings on muffin if using. Bake for 25-30min until golden. Makes 18 muffins.
