Serves: 12 muffins
  • 7 tablespoons butter, unsalted
  • ⅓ cup heavy cream
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lime
  • 1½ cups all purpose flour
  • ¾ cup white sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cups dried cranberries
  • ¾ cups pumpkin seeds
  • ¼ cup white sugar, for topping
  1. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
  2. Whisk cream, egg, yolk, vanilla and lime zest until combined. Add the brown butter and whisk to combine.
  3. Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the cranberries and pumpkin seeds.
  4. Divide the batter among muffin cups and spread evenly. Sprinkle generously with white sugar.
  5. Bake covered on pre-heated Omnia base plate on high for 5 minutes then reduce heat to medium low until muffins are golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature. For conventional land oven, bake in pre-heated 350 ° oven for same amount of time.
Special equipment for stove top baking: Omnia Stove Top Oven, Omnia baking rack (optional but comes in handy), and silicone baking cups