Cranberry And Golden Raisin Cream Muffins
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
61
Sourness
33
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Golden Raisins (150g)2 cups
All-Purpose Flour (250g)2 tsps
Baking Powder (10g)1 tsp
Sea Salt (3g)1.25 cups
Sugar (250g)1 large
Egg1 cup
Canola Oil (120ml)1 cup
Sour Cream (120ml)1 cup
Heavy Cream (120ml)1 tbsp
Orange Zest (15ml fresh)1 tsp
Lemon Zest (5ml fresh)Directions:
1
Preheat the oven to 400 degrees F
2
Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray
3
In a small bowl, add raisins and cover with warm water to slightly rehydrate
4
Set aside In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar)
5
In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest)
6
Mix together the wet and dry ingredients until evenly combined
7
Batter is almost too tender, so feel free to beat well
8
Drain water from raisins
9
Fold raisins and cranberries into the batter
10
Spoon batter into muffin tins, almost to the top
11
Bake until risen and lightly browned, about 20 minutes
12
Allow to cool in the muffin pans for 5 to 10 minutes
13
Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans
14
Place on a cooling rack to finish cooling