Cranberry Muffins

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

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

Snack
Dessert
Breakfast
Vegetarian

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.