Cranberry and Lemon Muffins

I created this recipe while in my pastrymaking class last week. Our project was to create a muffin recipe. I was happy with the results. I prefered the muffins without the pistachios though.

Another student in my pastrymaking classes, Anlor also has a culinary blog. It can be viewed at:
http://apprentissieres.canalblog.com/. She also has some fabulous photos of what we create in our classes!

Makes about 12 muffins.

180 grams all-purpose flour
6 grams baking powder
3 large eggs
170 grams granulated sugar
150 grams unsalted butter, melted and cooled
2 lemons (zest and juice)
150 grams dried cranberries
4 Tablespoons whisky, brandy or cognace
100 grams unsalted pistachios, chopped (optional)

Preheat oven 180 C or 350 F.
Cooking time: 30 to 35 minutes.

Wash the lemons.
Grate the zest of the 2 lemons and squeeze the lemon juice.
Place the whisky, the lemon juice and the dried cranberries in a pot and heat until the mixture boils. Remove from heat and let the mixture cool.
Melt the butter and let it cool.
Mix and strain the baking powder and the flour.
In a large bowl, whisk the eggs and the sugar together by hand until the mixture doubles in volume and becomes foamy. Add the flour mixutre a little at a time and the melted butter.
Incorporate the lemon zest into the mixture.
Roll the cranberries in some extra flour to coat them lightly and add them delicately into the mixture.
Fill the muffin tins about two thirds full and bake them in a 180 C (350 F) oven for 30 to 35 minutes.

Comments

Anonymous said…

Je vais sur ton blog recopier ton adresse pour la mettre en lien sur mon blog et je vois que tu m'as devancé ! Merci donc et je viens de te rendre la pareille.

Et en plus tu offres la recette de tes délicieux muffins, vraiment un très bon mélange.

À lundi ...

Anne-Laure

October 21, 2007 at 7:40 PM

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