We just came up with a new recipe that we made this morning and they are fantastic!
These muffins have a few tablespoons of Cranberry Pear White Balsamic Vinegar that give them a natural sweetness and an unexpected depth of flavor. The Blood Orange Olive Oil is not only delicious, but makes these muffins extra moist!
The recipe makes 12 large muffins.
Check the recipe out for yourself!
Blood Orange Cranberry Muffins
1 ¾ cups
all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
4 large eggs
2 tablespoons Cranberry Pear
White Balsamic Vinegar
2 tablespoons whole milk
¾ cup Blood Orange Olive Oil
1 cup fresh, frozen or dried cranberries...coarsely chopped
1 cup fresh, frozen or dried cranberries...coarsely chopped
decorative sugar, for garnish
Preheat the oven to 350
degrees F.
Place paper liners in a
12-cup muffin tin.
Blend together the flour,
baking powder, and salt in a medium bowl to blend. Using an electric mixer beat
the sugar, and eggs large bowl until pale and fluffy, about 3 minutes.
Beat in the vinegar and milk.
Gradually beat in the oil. Add the flour mixture and cranberries and stir just until blended.
Fill the muffin tin almost to the top of the paper liners. Sprinkle with
decorative sugar.
Bake until golden on top and
a tester inserted into the center of the cake comes out with moist crumbs
attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 15
minutes.
