weekly bake #3: cornbread muffins with cranberry filling and orange glaze

cornbread muffinsone of the things i am most grateful for in my life is that i am only a subway ride away from some of the world’s most amazing people, who i am lucky enough to call friends. these are the friends that i grew up hoping i would meet one day, and now hug with all my might and double over laughing every chance i get. some of this lot i met in college at boston university (i remind myself of these priceless people every time i think of my outrageous student loan balance), with whom i got together for a gut-busting pre-thanksgiving meal. my contribution below, and though they were excellent for dessert they were equally good the next morning for breakfast…

weekly bake #3: cornbread muffins with cranberry filling and orange glaze
ingredients: cornbread muffins: 1 cup all-purpose flour, 1 cup yellow cornmeal, 2/3 cup white sugar, 1 teaspoon salt, 3 1/2 teaspoons baking powder, 1 egg, 1 cup milk, 1/3 cup vegetable oil; filling: 1 cup cranberries, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon cinnamon; glaze: 2 tablespoons of orange zest, 1/2 cup confectioner’s sugar, 1 tablespoon heavy cream
time: 45 minutes-ish
cost: around $15 (or $20 if you don’t have any of these ingredients on hand)
soundtrack: cannonball adderley’s somethin’ else
the plan: 1. preheat oven to 400 degrees F (200 degrees C), then spray or oil 2 muffin tins (or use cupcake liners).
2. in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. stir in egg, milk and vegetable oil until well combined. pour batter into tins.
3. bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins and comes out clean. remove and let cool.
4. then in a saucepan, heat filling ingredients with 1/4 cup of water until boiling. then reduce to low heat and let simmer until desired thickness. blend with an immersion blender until chunks are dissolved. let cool for 10 minutes.
5. in a small bowl, combine glaze ingredients.
6. using a piping bag and the widest tip you have, insert cranberry filling into the center of each cornbread muffin.
7. using a brush (or a spoon is fine too), top each muffin with glaze.
8. let set, and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s