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Sourdough Cranberry-Orange Muffins
Yield: 6 large muffins.
You Will Need:
1 cup whole wheat flour (I use hard red wheat and this grain mill.)
1/2 tsp baking soda
1 tsp aluminum-free baking powder (Find it here.)
1 cup fresh or frozen cranberries
Zest of one orange
1/2 cup rapadura sugar (Find it here.)
1/3 cup milk
5 Tbs butter, melted
Directions: Combine starter and flour until a nice sticky, tacky dough forms. (Note: Depending on the hydration of your starter, you might need to add a little more flour or a little water). Allow dough to rest at least a half hour, and preferably even overnight. When the dough has rested, preheat the oven to 400 degrees. Melt your butter slowly in a small pan on the stove. When it has finished melting, use a basting brush to coat your muffin pan (or pans). Next, sprinkle baking soda and powder onto dough and fold in thoroughly. Next, add in orange zest, rapadura, milk, egg and the rest of your melted butter. Mix until thoroughly combined. Add in cranberries and mix. Spoon into your muffin tins. Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean. Allow to cool.
We absolutely love these muffins. We will be making them this year to have with our Thanksgiving day breakfast.
Do you have a favorite Thanksgiving day breakfast? Share it in the comments below.
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This post linked to: Busy Mondays, Melt in Your Mouth, Sweet Sharing Mondays, Anti-Procrastination Tuesday, Delicious Obsessions, Show Me What You Got , One Project at a Time, Traditional Tuesdays