re·cipe: sunrise muffins

January 4, 2013

Remember the pile of cookbooks pictured in my last post? I was surprised with a day off which I spent flipping through them, flagging recipes, and writing grocery lists. I can never waste any time when I'm actually motivated to play in the kitchen!

The book I enjoyed the most was Allison Fishman's You Can Trust a Skinny Cook. It's been out for a couple of years, but I love the layout, the colors, the comments, and the pictures. Everything seems simple and straightforward

Since I do have to work tomorrow, I tackled a breakfast recipe first so I can grab it and go in the morning. Dinner is simmering as I write this (and my hubby came home and let out an audible "mmm!" when he bit into one of the muffins!)  I did make modifications, but I am happy with how they came out and will likely be making them again. I see these working out great next time it's my turn to bring breakfast for my Sunday school class!

Sunrise Muffins 

Sunrise Muffins

Adapted from Allison Fishman's You Can Trust a Skinny Cook

You Will Need:

  • Cooking Spray
  • 1 navel orange, cut into eighths (you will use everything, peel included!)
  • 1/2 cup orange juice (I substituted cranberry juice for this)
  • 1 large egg
  • 1/4 cup vegetable oil (I substituted canola)
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp kosher salt (substituted my regular sea salt)
  • 1/2 cup dried cranberries,chopped
  • Preheat the oven to 375F. Coat a muffin tin with cooking spray.
  • Put the orange wedges, juice, egg, and oil into a blender and blend until smooth.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; whisk to incorporate.
  • Make a well in the center of the dry ingredients, pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
  • Fill muffin tins with batter, about 3/4 full. Bake until the muffins are golden and push back when gently pressed, about 20-25 minutes. Let cool and enjoy warm or toasted. (the author also left a cool tip to turn the muffins sideways in their tins once touchable to cool vs. using a rack!)

1 comment

  1. Someone once told me of this cookbook and that I'd love it by the name alone. (inside joke with some people from college) Now I must check it out.


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