i am beginning to notice a trend here on this blog. it seems that, while the other writers are contributing gorgeous, interesting main courses, my posts tend to revolve around items containing grotesque amounts of refined sugar and butter. it's true that we've only written up a few recipes a piece, but i am beginning to feel a reputation stirring when it comes to my posts.....a reputation for being the sweets-lady (or, in my private moments of self-deprecation, "Fatty Like Cake" Lady).
i wish i could say it isn't as bad as it sounds; that i spend just as much time planning and preparing classic good food for my family as i do pining over sweets and baked goods. but that simply isn't the truth. i plan my mornings around what muffin, bread or cake i'll be pulling out of the oven to go with my coffee. it's gotten to be so bad, in fact, that my day is genuinely not as good if i have cereal for breakfast. i am hopelessly devoted to baking. remember that song from Grease, when Sandy sang of her devotion to her unrequited love? that's me, except instead of love letters swirling inside dreams of Danny Zuko, i'm over here glassy-eyed, swirling some melted butter and sugar into a coffee cake.
this morning was no different: within thirty minutes of waking up, i was in the kitchen. todays guilty pleasure? glazed orange cranberry muffins. the best O.C. muffins i have ever had come from eggspectation, believe it or not. they are so flavorful and moist, with this sticky glaze on top. i did the best i could to reproduce them. i even waited for them until noon (it took me longer to put them together than i thought - a open bag of walnuts, a temper tantrum and my fourteen month old son don't mix well). but it was worth it.
Orange Cranberry Muffins
1 c. sour cream
1 1/2 tsp. grated fresh orange rind
1/4 c. fresh orange juice
1 large egg
1/3 c. firmly packed light brown sugar
1/4 c. sugar
1/4 c. unsalted butter, melted
1 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1 cup dried cranberries
glaze:
1/4 c. fresh orange juice
2 T. sugar
1/2 tsp. grated fresh orange rind
preheat oven to 400 degrees. grease a muffin tin (i used a tin with large cups, making 6 big muffins).
mix together the sour cream, orange rind and juice, egg, sugars and butter.
in a seperate bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
pour the wet ingredients onto the dry. pour cranberries on top and fold together until the dough is just combined (don't overmix. if a little flour isn't completely mixed in it's no big deal; the heat will take care of it during baking).
bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
while the muffins bake, mix the glaze. when muffins are done, allow to cool in pan for a minute or two. then poke some holes all around the top with a toothpick and spoon glaze all over them (do this while they're still in the hot muffin pan; the heat will help them absorb the glaze). turn them out onto wire rack after a minute or so. enjoy!
1 1/2 tsp. grated fresh orange rind
1/4 c. fresh orange juice
1 large egg
1/3 c. firmly packed light brown sugar
1/4 c. sugar
1/4 c. unsalted butter, melted
1 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1 cup dried cranberries
glaze:
1/4 c. fresh orange juice
2 T. sugar
1/2 tsp. grated fresh orange rind
preheat oven to 400 degrees. grease a muffin tin (i used a tin with large cups, making 6 big muffins).
mix together the sour cream, orange rind and juice, egg, sugars and butter.
in a seperate bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
pour the wet ingredients onto the dry. pour cranberries on top and fold together until the dough is just combined (don't overmix. if a little flour isn't completely mixed in it's no big deal; the heat will take care of it during baking).
bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
while the muffins bake, mix the glaze. when muffins are done, allow to cool in pan for a minute or two. then poke some holes all around the top with a toothpick and spoon glaze all over them (do this while they're still in the hot muffin pan; the heat will help them absorb the glaze). turn them out onto wire rack after a minute or so. enjoy!
NOTE: i know my photo quality is very weak. one of these days i'll get this camera thing figured out.
