I just bought a big bag of craisins, and have been thinking about making craisin muffins. Can someone share a recipe? I have done a google search, but most of the recipes call for fresh cranberries. How can I adapt that kind of recipe for the dried craisins that I have? Is it a one-to- one exchange? Also, if you have a recipe that uses applesauce, that would be fabulous!!
Since I hate raisins/love cranberrries, I just substitute dried cranberries anywhere raisins are called for. Muffins and quick breads are all very adaptable. Use any recipe that you already like or that appeals to you and throw in a handful of dried cranberries. I find that they have enough moisture so that they don't need to be plumped before using.
Blood Orange - Craisin Muffins
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 egg, beaten
zest from 1 medium blood orange
juice from 1 medium blood orange (1/4 cup)
1/2 cup milk
1/3 cup vegetable oil
3/4 cup craisins (dried cranberries)
Preheat oven to 400 F.
Mix dry ingredients in a bowl (flour, baking powder, salt, sugar).
Mix wet ingredients in another bowl (egg, blood orange zest, blood orange juice, milk, oil). Combine ingredients, stir until just mixed, don't beat.
Fold in craisins. Spoon into 12 standard muffin cups. Fill cup each about half full (about 2 Tbsp each). Bake 17-22 minutes at 400 F.
If more orange flavor is desired, substitute 1/4 cup of orange juice concentrate (from frozen - undiluted) for the for blood orange juice above.
Haven't had them in muffins yet (that sounds really good!) but I've had them baked into scones. Absolutely lovely; the tart fruit and the rich cream biscuit play very well together.
Often I see recipes that have you soak the raisins in hot water for a while, to soften --
surely you could do the same with the craisins if they'd be too dry/chewy.
Any chopped dried fruit could be treated this way, I'd think.
As for applesauce in muffins, here's some information
it's recommended for an oil substitute, but not for butter. Too liquid.
7 months pregnant and craving pumpkin, made these last week, popped a few in the freezer to make sure they kept well. Had one heated in the toaster over this am. Still super moist and very tasty!
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Credit *Heather McRae, Jacksonville, Florida, Cooking Light