Sunday, December 12, 2010

Browned Butter Cranberry Muffins

Ok, I admit it, we made too much of everything!

Browned Butter Cranberry Muffins
From Serious Eats

1/4 C. Butter
1 1/2 C. Flour
1/3 C. Sugar, plus for topping
1 T. Baking Powder
1 t. Salt
1/2 C. Milk
1 Egg
1/2 C. homemade Cranberry Sauce

Preheat the oven to 350 degrees and spray a muffin or popover pan with baking spray.  In a small pan, melt butter over medium heat and continue cooking until it browns, stirring as needed.  Take it off the heat to cool.

Combine flour, sugar, and baking powder in a small bowl.  In a medium bowl, whisk the egg and milk together, then add the melted butter.

Add the dry mixture and the cranberry sauce to the wet and fold together until the cranberries are well distributed.  Portion the mixture into the muffin pan, filling about 3/4 full.  Bake at 350 degrees for 25 minutes or until the muffins bounce back when touched in the center.  About 5 minutes before they are done, sprinkle with sugar if you like!

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