Be the first to Grand Marnier, orange juice, and zest give an extra burst of flavor to these cranberry muffins. Use frozen cranberries if fresh are not in season.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/4 cup orange juice
- 1/4 cup Grand Marnier liqueur
- 3/4 cup canola oil
- 2 cups chopped cranberries
- 2-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1-1/2 cups sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1-1/2 Tablespoons chopped orange zest
- 4 egg whites
Preparation:
Preheat oven to 400 F.
Combine the orange juice, Grand Marnier, and the oil and set aside.
In a large bowl, combine the flours, sugar, baking powder, salt, and orange zest.
In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups. Bake muffins for 25 minutes or until golden brown and puffed.
Yield: 24 muffins
Recipe Source: Killer Pancake by Diane Mott Davidson (Bantam)
Reprinted with permission.
Combine the orange juice, Grand Marnier, and the oil and set aside.
In a large bowl, combine the flours, sugar, baking powder, salt, and orange zest.
In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups. Bake muffins for 25 minutes or until golden brown and puffed.
Yield: 24 muffins
Recipe Source: Killer Pancake by Diane Mott Davidson (Bantam)
Reprinted with permission.
