These are so cute!! Last year Williams-Sonoma made just an acorn Cakelet pan and I didn’t find time to pick one up. But this year I ran like a little squirrel to gather my nuts and came back with not only acorns but walnuts, pumpkins and pinecones! They have changed the Cakelet icons this year to include 4 different ones for a total of 24 fun, fall shapes. You can serve them individually or sandwiched together to form three-dimensional treats.
You are only limited by your own imagination on what flavor your mini cakes can have. Mix up some cornbread and add diced green chilies and cheese to have with soup or chili. For brunch, a cranberry-orange muffin would work beautifully. An afternoon pick-me-up of pumpkin spice or gingerbread with a steaming cup of coffee or tea will do the trick. But when that sweet tooth calls, a chocolate acorn sandwiched by cappuccino cream frosting is sure to satisfy the sweet lover in all of us.
Here’s one to get you started on your endless muffin adventure thru fall!
Cranberry-Orange Muffins
Ingredients:
1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
Zest of 1 orange
2/3 cup granulated sugar
1/2 cup fresh orange juice
2 large eggs, at room temperature
Directions:
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the orange juice in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Fill muffin tin half way full so that they don’t overflow, especially if you want to sandwich them together.
Bake until golden brown, about 12-14 minutes. Cool muffins in the pan on a rack. Serve warm.
The recipe is for 12 regular size muffins but you can certainly make these in the cakelet pan or mini muffin tins. You will get more muffins and they are the perfect size to just pop into your mouth! I’d love to hear about any other recipes you enjoy with mini muffins in mind ‘cuz I do love the Muffin Man!
Cranberry Orange Muffins
2014-05-05 13:27:55
Yields 12
Nutrition Facts
Serving Size
77g
Yields
12
Amount Per Serving
Calories 239
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg
17%
Sodium 64mg
3%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 19g
Protein 3g
Vitamin A
6%
Vitamin C
10%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup dried cranberries
- 1/4 cup fresh orange juice
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- Zest of 1 orange
- 2/3 cup granulated sugar
- 1/2 cup fresh orange juice
- 2 large eggs, at room temperature
Instructions
- Preheat the oven to 375 degrees F.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Fold the flour in 3 parts into the butter mixture, alternating with the orange juice in 2 parts, until just combined. Fold in the cranberries. Do not over mix.
- Fill muffin tin half way full so that they don’t overflow, especially if you want to sandwich them together.
- Bake until golden brown, about 12-14 minutes.
- Cool muffins in the pan on a rack. Serve warm.
Notes
- The recipe is for 12 regular size muffins but you can certainly make these in the cakelet pan or mini muffin tins. You will get more muffins and they are the perfect size to just pop into your mouth!
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