


I slightly altered the following recipe, using only whole wheat flour instead of a mixture of all purpose and whole wheat, as well I used fresh lingonberries rather than frozen. If I make them again, I think I'll increase the amount of orange rind to get more of an orangy flavour, and add an extra 1/4 cup of sugar or honey for sweetness.
Lingonberry Muffins
Adapted from the Home For Dinner blog
2 cups all purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. grated orange rind
1/2 cup sugar
1 egg
1/8 cup fresh squeezed orange juice
1 1/4 cups milk
1/4 cup vegetable oil
1 cup frozen lingonberries
Sift together the flours, baking powder and salt. Stir together the orange rind and sugar; add to flour. Whisk the egg with the orange juice, milk and vegetable oil. Pour the liquid ingredients into the flour mixture, add the lingonberries, and stir just to mix. Spoon the batter into a 12-cup muffin tin. Bake at 350F. for about 20 minutes.
Enjoy!
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