Tuesday, March 9, 2010

Cranberry & Pistachio Bran Muffins with Orange Zest

Cranberry Pistacchio Bran Muffins with Orange Zest

I know, I know...Christmas is still a long way away....you folks are probably wondering what these bright red and green colors are doing here at this time of the year? Here's what... I had stumbled upon some high quality pistachios and dried cranberries while grocery shopping one weekend in February. I had to buy them, but first I had to think of a recipe I would use them in. That wasn't difficult at all and the result was these moist, delicious and nutty muffins. I shared them with some of my friends, some of whom actually made them at home. I got rave reviews and all of them told me how delighted they were to bake them. I was ecstatic!

With that verdict I set off with my whisk and those rich quality ingredients to try a newer, healthier version of the original muffins. This time by substituting some of the all purpose flour with bran. Yeah! And it was a success! The bran gave a wonderful, nutty texture to these muffins which complimented the sweetness of the cranberries. Pistachios, which are my all time favorite, provide the perfect crunch along with some rich buttery goodness.

I will still be playing around with this recipe to incorporate more whole grain flour, reducing the butter, changing the baking temperature to get an appealing golden brown crust. But for now here is the recipe to these gorgeous healthier muffins.

Cranberry & Pistacchio Bran Muffins with Orange Zest (02) Poonam Phatak

Cranberry & Pistachio Bran Muffins with Orange Zest

Makes 12 standard sized muffins


Dry Ingredients-
1 cup all purpose flour, sifted
3/4 cup wheat bran
1 tbs baking powder
3/4 cup cranberries, sweetened
1/3 cup pistachios, unsalted & unroasted
Pinch of salt

Wet Ingredients-
2/3 cup whole milk, room temperature
1 stick unsalted butter (1/2 cup), melted
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup apple sauce
3/4 cup granulated white sugar
1 tbs orange zest


Preheat the oven to 400 deg F. Line a standard muffin tin with muffin cups.

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients in a 2 cup measuring bowl and whisk until well combined (Mixing in a measuring bowl just makes it easy to pour the wet ingredients in to the dry ingredients. You can mix the wet ingredients in any bowl).

Pour the wet ingredients over the dry ingredients. Using a rubber spatula fold the ingredients using minimal strokes. Do not over mix.

Fill each muffin cup with 1/4 cup batter.

Bake for about 13-15 minutes until the tops are golden brown. Allow them to cool in the pan for about 15 minutes and then transfer to the cooling racks.


Enjoy with a cup of hot coffee for breakfast or as a snack.


MeetaK said...

poonam these look simply delicious!!

Preeti Kashyap said...

these look so perfect for breakfast!!!....yumm yumm!

Cynthia said...

I love the beautiful combination of colours!

Energetica said...

Wow!! They look scrumptious! And the snaps are awesomely droooooooooool-worthy....

Adele said...

When I saw these cupcakes I thought "Christmas!". Sounds like the perfect combination. Isn't it good how a little bit of zest just seems to lift any recipe?

Sarah, Maison Cupcake said...

These have got great colour and texture. So pretty!

Anonymous said...

thank you for you to make me learn more,thank you∩0∩