Orange Cranberry Muffins

Orange Cranberry Muffins

 

A wonderful bread recipe that uses the whole orange, not just the zest or orange extract. If you would like to know the health benefits of the orange peel link here to read about it: Benefits of the Orange Peel.

Here is what you will need:

Orange Cranberry Bread  Ingredients

2 small oranges

1 cup orange juice

2 eggs, large

1 cup butter, softened (2 sticks)

1 1/3 cups sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

3 cups flour

1 cup cranberries, chopped fresh

The ingredients are for baking the batter in a 9 X 9 inch baking pan. To make muffins or cupcakes cut each ingredient in half (makes 12 muffins).

Preheat your oven to 350 degrees.

whole oranges and orange jucie in processor

 Wash oranges and cut into pieces. Remove seeds.  Place orange pieces and orange juice into food processor.

oranges processed

Process until oranges are finely chopped. Add eggs and butter; process for 3 seconds until combined. You could replace the butter with 1 cup coconut oil.

Orange Cranberry Bread ingredients in bowl ready to mix

Sift the remaining 5 ingredients in a large bowl. Next pour processed orange and juice into the center of the dry ingredients, add cranberries; stir until moistened. Do not over mix.

Orange Cranberry Bread batter in a lined 9 x 9 inch pan

As was stated at the on set, you can make muffins by cutting the ingredients in half or use the recipe as is and pour the batter into a parchment lined 9 x 9 baking pan.

Place in oven and bake for 30 to 45 minutes (for bread) or 15 to 20 minutes (for muffins)  until a wooden pick comes out clean when inserted. Cool in pan 10 minutes remove to wire rack to cool completely.

nside view of fresh Orange Craberry Bread

Here’s a look of how a fresh whole Orange Cranberry Bread looks like on the inside. This cake is packed with 100% of your daily need for vitamin-C. Link here to read more about: Benefits of the Orange Peel.

Orange Cranberry Muffins

 

To top the muffins, combine one 8 ounce cream cheese (room temperature) with a few drops of orange food coloring and 1 teaspoon of orange extract. Using a pastry pipe, pipe orange cream cheese over each muffin. Chop 1/2 to 3/4 cup of fresh cranberries and spoon over cream cheese on each muffin. Enjoy!!

Link here to read: Benefits of the Orange Peel.

 

What Others are Saying About Orange Cranberry Muffins:

Enhanced by Zemanta

Add a Little Zest

lemon zet

When a recipe calls for “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

Usually a recipe will call for 1 to 3 teaspoons of citrus zest. If you happen to not have an orange or lemon in the kitchen, then you have to run to the store to get yourself one. This can be time consuming and not to mention the gas you have to use.

grating lemon zestHere is our solution:  After squeezing or juicing lemons or oranges do not toss the peels. Freeze the peels or rinds in a freezer bag and whenever you need zest of a lemon or orange, you can grate it from the frozen peels.

The flavor is just the same as if the peel were fresh.

It will save a trip to the store just to buy a citrus fruit for a small amount of zest. This tip works well if you make cheesecake often in your kitchen.

What Others are Saying About Citrus zest:

Enhanced by Zemanta

Orange Almond Cake

Orange Almond Cake

Different uses for the citric peel like oranges or lemons are:

Oranges are candied.

Citrus fruit zest is added to flavor confectionery icing.

Lemon zest is used in cheese cakes.

Here is what you will need to prepare the Orange Almond Cake:

ingredients for Almond Orange Cake

For the cake
1 ½ cups dry roast almond pieces, processed to flour
4 large eggs, at room temperature, separated
½ cup honey
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt

Candied Oranges and Syrup
1 ½ cup Sugar
¾ cup water
2 or 3 medium oranges, thinly sliced

We will start with candying the oranges first. Cut the ends off both sides of the orange and cut into thin slices.

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved. Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Candied oranges for the Orange Almond Cake

Preheat the oven to 350 degrees.

Prepare a 8 inch cake pan or spring-form pan spreading butter on sides of pan and lining the bottom with parchment paper.

From a room temperature stick of butter, cut off one tablespoon. Stick it to the side of the spring-form pan; using  a spatula spread it out over the sides of the spring-form pan.

preparing spring-form pan with parchment paper and buttering the sides

Next roast the almonds. To toast whole almonds, spread on a light colored baking sheet and bake at 350°F, mix nuts around once, roast  7 to 9 minutes or until they start to smell fragrant. When you smell the fragrance of the almonds and continue to roast them, they will have a burnt flavor.  

roasting almonds to make almond flour

The 7 to 9 minutes depends on the calibration of your oven. Hint: gas ovens will roast faster than an electric oven. Roasting the nuts makes a finer flour. As the image shows here not roasting the almonds makes a gummier flour and will not work will to prepare the cake.

differenc of almond grind fromroasting and not roasting

After you have processed the nuts prepare to assemble the ingredients.

Orange Almond Cake step by step

Beat the 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes. It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan.

lining spring form pan with candied oranges

Next scrape the batter over the oranges evenly, taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove cake from spring form pan onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. Set cake aside to cool completely before plating and serving.

Orange Almond Cake

Orange Almond Cake

For the cake

1 ½ cups dry roast almond pieces, processed to flour

4 large eggs, at room temperature, separated

½ cup honey

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. salt

Candied orange and syrup

1 ½ cup Sugar

¾ cup water

2 or 3 medium oranges, thinly sliced

Preheat oven to 350 ° F

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved. Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Prepare cake pan spreading butter on sides of pan and lining the bottom with parchment paper.

Process dry roasted almonds pieces in a food processor or blender until finely ground.

Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes. It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan. Next scrape the batter over the oranges evenly; taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove and unmold cake onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. Set cake aside to cool completely before plating and serving.

Enhanced by Zemanta