July 6, 2010

Cranberry Pecan Muffin with Napoleon Syndrome Recipe

These muffins were delicious. But they weren't really muffins by definition.
I used the recipe from the Orange Apron and tweaked it, well, more than just a little.

I didn't have any lemons or oranges around, so I decided to use lime zest, which can be good sometimes. Then I remembered that I had a grapefruit in the refrigerator. So I did that. Not only is it a very pretty rosy yellow color, it is also extremely aromatic. The flavor it imparted was fantastic and clean.

The pecans I had had been slightly toasted, and the cranberries I used were confitados, or dried.

My oven was at 200 degrees Celsius, or 400 degrees Fahrenheit. In this high altitude, it took them about 30 minutes to do their thing. With the baking powder it most likely would have been the same.

I noticed that they weren't rising much. This was strange. Then I realized after about twenty minutes that I had left out the baking powder. Doh. This is why they didn't rise up and out of the ramekins as I thought they would. I was in rush, reading off my computer screen. Let this be a lesson to you! This is why one should always print up recipes! But then again, it can be fun to have accidents like this one, that in the end, work out all right. They were much more dense than your traditional muffin, and had scone-like texture--but much more moist than a scone--that is quite nice.

Cranberry, Pecan, and Grapefruit Zest Sort-of-Muffins

1 3/4 cup flour
1 cup brown sugar
1 1/2 tsp. baking powder, or not.
1/2 tsp. salt
3/4 cup skim milk
1/4 cup melted butter
1 egg
1 cup chopped dried cranberries (they reconstitute themselves in the baking process)

1/3 cup chopped pecan
2 tsp. grapefruit zest

Preheat oven to 200 degrees 400 degrees. Grease muffin tins or rammekins, as I used. Even a ceramic teacup would work if you don't have either of the aforementioned.
Combine the dry ingredients: sifted flour, brown sugar, baking powder (optional), and salt. Whisk or vigorously stir the milk, egg, and butter--in that order, in a separate recipient. Stir the liquid mixture into the flour mixture until it is moist--I used a hand blender. Fold in the cranberries, pecans, and grapefruit zest. Pour into your baking receptacle of choice.Bake until they have risen and test with a toothpick, which should come out clean. Cool for several minutes and remove from ramekins by flipping upside down. You may have to use a pastry spatula or similar object to break the sides off a bit, but they should come out very easily if the ramekins were well-greased.
Yields 6 normal-sized muffins (not the monstruous ones sold at caf├ęs these days)

Here is some fun, muffin-related entertainment
in case you don't feel like making them:


"Muffin Man" by Frank Zappa

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