Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
Sift together flour, salt and baking powder. Set aside.
Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
Add flour mixture and stir just until mixed. Fold in cranberries.
Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Per Serving: 136 calories; protein 2.3g; carbohydrates 20.4g; fat 5.2g; cholesterol 15.5mg; sodium 177mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.