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Sunday, January 29, 2012

Pumpkin, orange and fresh cranberry cornmeal muffins

When I started making the carrot and lentil soup, I started thinking about making something with the fresh cranberries we had in the fridge: something that wasn't cranberry sauce.  This is what I decided upon.

1 1/4 cups plain flour
1 cup cornmeal
1 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
2 tbsp ground linseed mixed with 6 tbsp boiling water
2 cups sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 tsp vanilla essence
1 cup fresh cranberries, chopped
zest of one large orange

Heat oven to 350F.  Mix linseed and hot water in a mixing bowl.  Beat in sugar, oil, vanilla and pumpkin.  In a separate bowl, mix flour, cornmeal, baking soda, ground ginger and salt, then add and mix in the orange zest.  Add pumpkin mix to dry mix and stir until just combined.  Finally, mix in the cranberries.  Spoon into a prepared muffin tin.  Bake for ~45 min, until a skewer comes out clean.


These were very good but rather sweet - more of an afternoon teatime snack than a breakfast snack.  The fresh cranberries were lovely - offsetting the sweetness somewhat with a whole lot of zing (way more zing than the pre-dried ones, although the taste was obviously similar).  I realised these were a very American combination (pumpkin, cranberries, cornmeal) - perhaps a reaction to the Scottish-ness of yesterday?
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