Cranberry Orange Muffins

November 22nd, 2020

I am sending all of you my best wishes for a safe and secure Thanksgiving. We will have a small Thanksgiving with just six of us. All of us have been very careful. I made these Cranberry Orange Muffins for breakfast to enjoy, either between the two of us or shared with our limited family members. They freeze well.

There is lots of orange zest, orange juice and a small hit of citrus flavoring in the batter along with frozen cranberries that burst in the oven and lend their tart essence to the mix.

You can find the recipe here. Let the holidays begin. It has been a tough year. Let us hope for a better New Year.

Citrus Poundcake

April 9th, 2020


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Week three of home confinement.  We have fallen into a rhythm; marking the days with small household tasks, canceling airline tickets for a Fall trip to Europe, cooking, reading and cherishing our continued good health. It is on my mental list to do some major cleaning to closets and bathroom tiles.  But for now, all I can manage are small steps.  Trips to the Supermarket are fraught with worry.  We try not to go often.  Cooking has been one of the ways that restores calm.  I bought a bag of Navel oranges a few weeks ago and have been using them in baked goods.

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This simple one bowl poundcake came from Melissa Clark of the New York Times.  Rubbing the sugar with orange zest seems to release the oils in zest and impart more flavor.

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It is a treat to have this bread available for a quiet breakfast on the deck with a cup of coffee each morning. The beauty of nature soothes us in these turbulent times.  Stay safe.

LL Balconey Herbs 1

 

Still life orange

CITRUS POUNDCAKE

Preheat oven to 350 degrees F. Grease and flour a loaf pan.

1 Cup sugar
Zest of 1 navel orange
2 Tbls melted butter
1/4 cup canola oil
2 large eggs
1/2 cup sour cream or yogurt
1/2 tsp vanilla (or 1/4 tsp Fiori de Sicilia Citrus flavoring and 1/4 tsp vanilla)
Grated nutmeg (optional) or 1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 cup plain cornmeal
1 1/4 cup flour

In a large bowl, rub the sugar with the orange zest.  Add the wet ingredients to the bowl and stir to combine.

Whisk in the dry ingredients in this order; salt, baking soda, baking powder and cornmeal.  Once smooth whisk in the flour until combined well.

Scrape the batter into the prepared pan and bake for 45 minutes to 1 hour.  Let the bread cool in the pan.  Remove.  Slice and serve as is or place in a toaster for a crispy warm treat.  Butter optional (or not).

Printable Recipe

Low Carb Cornbread

February 19th, 2020

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I have been hesitant to share this recipe with you.  Not because it isn’t delicious, but because it uses a couple of ingredients that I first thought were questionable.  My philosophy is to use as many natural and high quality ingredients as I can find.  But because my husband is limiting his carbs, he is always ordering ingredients to compensate for higher carb alternatives.  Corn and cornmeal are high in carbohydrates.  This cornbread is made with almond flour with the addition of Sweet Corn Extract.  The extract contains no artificial ingredients.  Even though it is rather expensive, a little goes a long way and it has a long shelf life.IMG_9201

The other ingredient is Besti monk fruit allulose blend.  It is a natural alternative to sugar.  You can click on the link to read about it and decide for yourself if it is a sugar substitute that you would feel comfortable using.

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I was surprised by how much I loved this “cornbread”.  It was extra moist, slightly sweet and definitely corny.  I will be adding this to my repertoire of low carb recipes.  By the way, David made this; start to finish.  He did a good job and cleaned the kitchen too.  All I did was photograph it!

LOW CARB CORNBREAD (From Wholesome Yum)

5 cups Blanched almond flour
1 Tbsp baking powder
1/3 cup Besti monk fruit allulose blend
1 tsp sea salt
2/3 cup Butter (melted; plus more for greasing)
2/3 cup unsweetened almond milk
6 large eggs
1 Tbsp Sweet corn extract

Preheat the oven to 400 degrees F.  Grease a 10-inch cast iron skillet with butter.

In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.

Stir in the melted butter, almond milk and eggs, until smooth.  Stir in the sweet corn extract.

Transfer the batter into the skillet and smooth the top with a spatula.  Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.

Printable Recipe

 

Citrus Infused Blueberry Muffins

January 11th, 2020

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One of my Christmas presents from my Daughter-In-Law Kristen was a small bottle of citrus flavoring that can miraculously transform many kinds of baked goods.  The flavor is subtle with warm and zesty overtones.  It is described as a combination of vanilla ice cream and orange sherbet.  You will want to use it in everything.

fiori di sicilia

Fiori de Sicilia is sold by King Arthur Flour.  This Italian flavoring is used by Italians to scent their panettone and pandoro.  But it can be used in cookies, pound cake, pies, meringues and sweet breads.  It is strong, so no more than 1/2 teaspoon is needed to flavor your baked goods.

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Fiori di Sicilia certainly woke up my blueberry muffins.  The recipe I used came from Bobby Flay’s new cookbook, Bobby at Home.  His recipe only called for lemon zest and vanilla extract for flavoring.  I’m sure the original recipe would be just fine if you don’t have the Italian flavoring.  That option will be in the following recipe.

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We are happily settled in our Florida cottage for the Winter.  The muffins will go in the freezer for all of our guests and friends over the next few months.

CITRUS INFUSED BLUEBERRY MUFFINS (Adapted from Bobby Flay)

Nonstick cooking spray
2 cups all-purpose flour
1/4 cup sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1 large egg
1 cup buttermilk
2 Tablespoons unsalted butter melted and cooled
2 Tablespoons canola oil
1 cup frozen blueberries
(1 teaspoon lemon zest and 1 teaspoon vanilla extract) or (1/2 tsp. vanilla extract and 1/2 tsp fiori di sicilia)

Preheat the oven to 350 degrees F.  Spray a 12 cup muffin tin with nonstick spray.

Combine the flour, sugars, salt, and baking powder in a large bowl.  Whisk the egg in a medium bowl until smooth, then add the buttermilk, melted butter, oil and vanilla (or vanilla and fiori di sicilia combination).  Add lemon zest if using.

Add the wet ingredients to the dry ingredients and mix until the batter just comes together.  Fold in the frozen blueberries.  Evenly divide the batter among the prepared muffin cups, filling each three-quarters full.

Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attache 18 to 20 minutes.  Let cool in the pan on a rack for 10 minutes.  Remove from the tin and let cool 5 minutes longer.

Printable Recipe

Orange Muffins (Nonnettes) with Grand Marnier

October 3rd, 2019

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Nonnettes are tender little muffins originating in Dijon, France.  What sets them apart is the warm spice (pain d’epices) which is a blend including cinnamon, ginger, star anise, cardamom, cloves, nutmeg and coriander.  It is easy to make and I will include the recipe at the bottom of this post.

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In addition to the spices, the Nonnettes have a filling of orange marmalade, orange zest and Grand Marnier.  They are perfect for the Fall weather to come.  It is still summer on Lake Lure even in these early days of October.

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I made these Nonnettes a few months ago and photographed them.  The leftovers were frozen.  I forgot to add the drizzle to them before I froze them.  The muffins above came from the freezer.  I added the glaze and enjoyed them just as much as when they were freshly made.

ORANGE MUFFINS (NONNETTES) WITH GRAND MARNIER (Adapted from The French Life)

3/4 Cup Water
7 Tbls Butter
3/4 cup Honey
1/4 cup Light Brown Sugar
1 Tbls Pain d’épices spices
2 Tbls Grand Marnier
3/4 Cup Whole Wheat Flour
1/2 Cup All-Purpose-Flour
1 Tbls Baking Powder
Zest of 1 Orange
6 tsps. Orange Marmalade
3 Tbls Orange Juice
1/3 to 1/2 cup Confectioners’ Sugar

Heat water, butter, honey and sugar, just until butter is melted. Remove from the heat and stir in the spices and Grand Marnier. In a large bowl whisk the flours and baking powder. Add the orange zest and stir to combine. Pour in the syrup (it should still be fairly hot). Stir until combined. Flour and butter a 12-hole muffin tin. Divide the batter over the holes. Chill for half an hour. Preheat the oven to 400°F. Using a teaspoon, make a little well in the center of the batter and fill with half a tsp of marmalade. Bake the nonnettes for 20 minutes. The nonnettes should be tender and spring back when pressed. Allow to cool completely before unmolding. Place the nonnettes on a rack, making sure there is a sheet of tin foil underneath it. Make a thin glaze by whisking the orange juice into the powdered sugar. Drizzle over the nonnettes and leave to set.

Pain d’épices Spices:
2 tsp cinnamon
2 tsp ginger
4 whole star anise ground
1 tsp cardamom
1 tsp ground cloves
1 tsp nutmeg
1 tsp coriander

Use 1 tablespoon of this mixture in the muffins and save the rest.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.