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Recipe

蔓越莓 - 橙色松饼

Scott Phillips

屈服:Yields 12 muffins.

Ingredients

  • 1-1/2 cups fresh cranberries, picked through and rinsed
  • 9 oz. (2 cups) unbleached all-purpose flour; more for the pan
  • 2 oz. (1/2 cup) cake flour
  • 2茶匙。发酵粉
  • 1茶匙姜粉
  • 1/2茶匙。小苏打
  • 1/2茶匙。table salt
  • 5盎司。(10汤匙)无盐黄油,在室温下软化;锅的更多
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2茶匙。细磨碎的橙色皮(使用橡皮式的Zester,这是1个小橙色的皮)
  • 1茶匙纯香草提取物
  • 1 cup buttermilk, at room temperature
  • 1/4 cup fresh orange juice
  • 2汤匙。turbinado糖(例如糖中的糖)

Nutritional Information

  • 每张松饼的营养样本量
  • Calories (kcal) : 270
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • 饱和脂肪(G):6
  • Polyunsaturated Fat (g): 0.5
  • 单不饱和脂肪(G):3
  • Cholesterol (mg): 6
  • Sodium (mg): 250
  • Carbohydrates (g): 39
  • Fiber (g): 1
  • 蛋白质(G):5

准备

  • Position a rack near the center of the oven and heat the oven to 425°F. Generously butter a standard 12-cup muffin tin, including the top rim, and dust the pan with flour. Tap out any excess.
  • Using a food processor, coarsely chop the cranberries. In a medium bowl, mix the all-purpose flour, cake flour, baking powder, ginger, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 min. Scrape the bowl. Beat in the eggs one at a time, mixing for at least 30 seconds at medium speed and scraping the bowl after each addition. Beat in the orange zest and vanilla. With the mixer on low speed, briefly beat in one-third of the flour mixture, then add 1/2 cup of the buttermilk; when combined, mix in another one-third of the flour; then mix in the remaining 1/2 cup buttermilk and the orange juice, and finally mix in the rest of the flour. Scrape the bowl and beat the batter just until smooth, another 10 seconds. Using a rubber spatula or a wooden spoon, fold the cranberries into the batter.
  • Spoon the batter evenly into the muffin tin (each cup will be quite full). Sprinkle the tops of the muffins generously with the turbinado sugar. Bake until the tops are golden and a skewer inserted an inch into the top of a muffin comes out clean, 15 to 18 min. Let the muffins cool in the pan for 5 min. and then turn them out onto a wire rack to cool completely. These muffins are best eaten the day they’re made.

Reviews

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评论(3个评论)

  • User avater
    Dactura|01/02/2012

    I didn't have fresh cranberries, so I used dried cranberries soaked in Kirsch for a while. I used the recommended amount of sugar - and the muffins were a tad too sweet for my taste. The amount of sugar is probably right for fresh cranberries - next time I used dried, I will cut back on the sugar. (I'll also double the amount of dried cranberries! They were good!)I baked them for 15 minutes - saw they were not done and let them ride to 20. They were a little burned - so watch them carefully! I re-read the recipe "15-18" - had I taken them out at 18 I think they would have been perfect; but I'm a rookie.I enjoyed eating these muffins - even after 3 days. They do dry out fast... so have something to drink with them on the second and third day. I prefer tea or milk, others may enjoy them with a dry white wine.

  • myltlpny|03/22/2009

    These muffins are absolutely the best. I made three batches in 6 days. The only thing I did different was to use paper cupcake liners. It was much easier getting the muffins out, and nobody seemed to mind having to unwrap the muffin. I'd be willing to bet other muffins could be made with the basic recipe.

  • mjeckman|01/26/2009

    好风味!我的家人爱他们。

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