CRANBERRY LIME MUFFINS

CRANBERRY LIME MUFFINS

So why am I still baking in a stove top oven when I have a perfectly good land galley oven to use you might ask?  I don’t honestly know, except that it’s so darned easy.  It doesn’t take any longer than a conventional oven.  Clean up is about the same amount of effort and I love the economy of not heating an entire appliance for a dozen little muffins. I guess it might still seem strange to you house bound ‘dirt people’ as some boat folks refer to you, but it’s not such a bad habit to have acquired, economically speaking that is.

Browning the butter first really adds that extra special nutty flavour to the results. The cranberry and lime combo is our latest crush with added pumpkin seeds.  I’ve also tried them doing a mix of sunflower, pumpkin and dried cherries too.  Supper yummy tangy results with a nice little crunch in each bite.  The last batch (I’ve been making them weekly for the past 3 weeks, I’m THAT in love with them), I even tried adding half rye flour for extra nutritian and forgot to top with sugar.  They turned out a bit drier than usual without the sweet crusty topping but still very very tasty.

They do freeze very well but sadly, around here, they don’t seem to last long enough.

CRANBERRY LIME MUFFINS
 
Author:
Serves: 12 muffins
Ingredients
  • 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
Instructions
  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.
Notes
Special equipment for stove top baking: Omnia Stove Top Oven, Omnia baking rack (optional but comes in handy), and silicone baking cups

Thanks to Bakerita for the inspiration

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