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Cranberry Nut Muffins - from Pastries a Go Go
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From the menu of . . . Pastries a Go Go
235 Ponce de Leon Place, Suite E, Decatur
404-373-3423
Q: I am addicted to the Cranberry Nut Muffins at Pastries a Go Go in Decatur. Unfortunately, many share in my addiction, and the bakery usually has run out by 8:30 most mornings. These muffins are incredible, and I can't seem to find or adjust any recipes to get close to their perfection.
SUSIE SPEAR PURCELL, Decatur
A: It used to be that Pastries-a-Go-Go had too many cranberries. "At Christmastime, you do all the cranberry stuff, but I usually ended up with a lot of leftover cranberries, " said owner and executive pastry chef Bob Light. A couple of years ago, he came up with an idea: He'd make muffins, "just to get rid of the extra cranberries, " he said. The response was so positive that now he buys fresh and frozen cranberries year-round, just for the muffins.
Hands on time: 10 minutes Total time: 30 minutes Serves: 18
Ingredients:
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6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 extra-large egg
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat (or fat-free) plain yogurt
1 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla extract
Instructions:
Preheat the oven to 400 degrees. Grease and flour 18 muffin cups (or line with paper muffin cups).
In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.
In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.
Notes:
The trick to getting crunchy edges is to bake the muffins in a very hot oven. We found success at 400 degrees, but you may need to experiment a bit with your own oven. You will also get good, albeit cakier, results if you bake the muffins for 15-20 minutes in a 350-degree oven.
Nutrition:
Per serving: 124 calories (percent of calories from fat, 45), 3 grams protein, 15 grams carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 25 milligrams cholesterol, 100 milligrams sodium.
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