Name: Cranberry Muffins
Yield: Makes 24 to 36 muffins
Ingredients: ½ tablespoon lemon extract; 3 cups white sugar; 1½ cups canola or corn oil; 5 cups buttermilk; 1 tablespoon baking powder; 2 teaspoons salt, preferably sea salt; 2 tablespoons baking soda; 8 cups unbleached all-purpose flour or pastry flour; 4 eggs, slightly beaten; 1 cup orange juice concentrate, undiluted; 6 cups cranberries

Preparation info

Makes
24 to 36
muffins

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

Ingredients

Dry Ingredients

8 cups unbleached all-purpose flour or pastry flour
2 teaspoons salt, preferably sea salt

Method

Sift the dry ingredients together. Combining the wet ingredients and beat until the mixture is smooth. Mix the wet and dry ingredients only until the flour disappears. Fill the muffin cups very full (above the rim) and bake at 350°F. (300°F. in a convection oven) for 35 minutes or until the muffins are golden and set in the center.