Tag Archives: cranberries

Christmas Morning Muffins

Ah, a warm muffin and a hot cup of coffee.  That’s a near perfect winter breakfast!

We think you’ll love these Cranberry-Orange Streusel Muffins. The sweetness from the drizzled icing nicely balances the tartness of the fresh cranberries and the orange flavor comes shining through. The beautiful red of the cranberries makes these muffins especially pretty for Christmas morning.

Cranberry-Orange Streusel Muffins

(makes 8 muffins)

Streusel Topping:

3 tablespoons all-purpose flour
2 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons softened butter or margarine

Muffins:

1 3/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
2/3 cup  milk
1/3 cup vegetable oil
1 teaspoon grated orange peel
1 cup cranberries (whole or coarsely chopped)

Icing:

1/3 cup confectioners’ sugar
2 1/2 teaspoons orange juice

– Preheat oven to 350°F.  Grease 8 muffin pan cups.

– Prepare streusel topping:  In small bowl, stir together flour, brown sugar and cinnamon.
Add butter, stirring, until coarse crumbs are formed. Reserve.

– Prepare muffins:  In large  bowl, stir together flour, sugar, baking powder,  baking soda, cinnamon and salt.  In small bowl, using wire whisk, lightly beat egg, milk, oil and orange peel.  Stir into flour mixture just until combined.  Stir in cranberries.

– Divide batter among prepared muffin cups.  Sprinkle reserved streusel topping evenly over muffins. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups.

– Meanwhile, prepare icing:  In small bowl stir together confectioners’ sugar and orange juice.
Drizzle over warm muffins. Garnish muffins with extra grated orange peel if desired.



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Filed under Berries, Breads, Breakfast, cranberries, Holidays

Mesclun Salad with White Balsamic Vinaigrette

It’s Wednesday and I promised to have the recipe for the White Balsamic Vinaigrette. Well, here it is.

Before I give you the recipe, let me give some of my tips:

What is White Balsamic Vinegar? It is made with white wine
vinegar and grape must (sounds ghastly, but it is actually fresh
grape juice that is pressed from the skins, seeds, and stems of the
grapes.) It is usually used when the color of food will be affected
by using traditional Balsamic vinegar. White balsamic vinegar
is milder and less sweet than regular balsamic.
Can the two vinegars be interchanged? Not really, because of the color
and flavor. It is better to substitute white wine vinegar for white
balsamic vinegar.

– Adding a little prepared mustard to a vinaigrette recipe not only
enhances the flavor but it also adds body.

– An easy way to make salad dressing is to place all ingredients in
a jar with a tight fitting lid then shake away!!!

– Substitute your favorite fresh herb for the rosemary.

Here’s the recipe:
(The vinaigrette recipe will make enough for later use — and it
should because it is so good!)
Dresses 6 salad servings
Makes about 1 cup vinaigrette

Vinaigrette
1/3 cup white balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon minced fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon course black pepper
2/3 cup olive oil

1 package (5-6 oz.) mesclun salad greens or mixed baby greens,
rinsed and dried
1 small yellow pepper, thinly sliced
1/2 small red onion, thinly sliced
1/3 cup dried cranberries

– For vinaigrette, combine first 6 ingredients. With wire whisk, slowly
beast in olive oil until mixture thickens slightly.
– Toss greens, pepper, onion and cranberries with a few tablespoons
of dressing.
– Refrigerate remaining dressing.

C

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Filed under Healthy, Salad