Thursday, December 14, 2017

Blood Orange Cranberry Muffins


 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
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.