I must admit, I am more a fan of cranberry for the holidays than any other members of the Totoro family.
I really like this particular recipe book because it gives a basic muffin mix that can be used in a variety of different ways – savory as well as sweet.
The quick mix recipe yields enough for several batches of muffins, but it can keep up to two months in the refrigerator. A perfect on-hand starter for unexpected holiday company.
- 3 cups whole wheat flour
- 3 cups all purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup powdered buttermilk
- 1.5 teaspoon salt
- 1 cup butter
- Blend flours, baking powder, baking soda, salt and powdered buttermilk in a large bowl.
- Cut the butter into the flour mixture until it resembles course cornmeal.
- Store mixture in a tightly covered bowl in refrigerator (up to 2 months) or freezer (up to 4 months).
- 4 cups Quick Mix
- 1 cup sugar
- 2 tablespoon orange rind
- 1 cup chopped nuts (I prefer pecans)
- 2 eggs
- 1/2 cup orange juice
- 1 can (8 ounces) whole cranberry sauce
- Stir together Quick Mix, sugar, grated orange rind, and chopped nuts.
- Mix eggs, orange juice, and cranberry sauce together well.
- Add wet ingredients to dry ingredients. Stir until moistened.
- Fill greased mini-muffin tins about 2/3 full.
- Bake at 375 degrees approximately 15-18 minutes or until golden brown
This post is part of BethFishRead’s Weekend Cooking Link-Up. For more delicious recipes, please visit her weekly blog feature.