Muffins - Cranberry Orange 

Let these sit a day before enjoying. They are like fruitcake allowing the spices and moisture to distribute.

Makes 12 large muffins or 24 small
In medium bowl stir together:
5 oz sourdough starter
11 oz whole wheat pastry flour
10 oz milk or coconut milk
Let rest and fold into a smooth dough. Rest and fold several times.

With slicer blade coarsely slice:
6-8 oz cranberries

Chop with knife:
4-6 oz orange, any kind even mandarins, skin and all! The skin does add a bitter component which some do not like.

Whip together until smooth:
2 oz coconut oil, melted and cooled
1 egg
2 oz honey
4 oz sugar
Stir into batter.

Sprinkle in:
3/4 t salt
Mix thoroughly.

Stir in the oranges and cranberries. Let rest as the liquid absorbs. Stir and fold.

Sprinkle in:
1 t baking soda
Mix very gently, just lifting and folding. Let rest a few minutes and gently fold a few more times.

Scoop into TWELVE 2 1/4 inch x 1 7/8 inch baking cups (these fit into my standard silicone pan)
OR 18-24 regular size muffins

Bake convection bake 375 15-25 minutes.

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