Thursday, September 1, 2016

Frangelico Cranberry Mini-Muffins

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But not just any Mini-Muffins... These have hints of that Hazelnut Liquor Frangelico.  Although you could easily double down on the Orange flavor and use Cointreau. Triple Sec, Grand Marnier  or  even Orange Juice (for a Virgin Muffin) to re-hydrate the dried fruit.

These muffins are perfect for a special occasion (Christmas and Cranberries just seem to go together).  I love mini muffins, just a couple of bites with a cup of coffee seems the perfect amount sometimes.  They sit around the counter to munch on throughout the day and they add a whimsy factor to your conversation!

Sadly, for the record, it would be impossible to get any type of buzz from the booze.  The actual alcohol will cook out as they bake, leaving that Earthy nutty flavor behind (and the name... Frangelico)...

Although Grand Marnier Mini muffins would sound even MORE GRAND!

Keep scrolling down for this easy to follow recipe and of course...


 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

  • 2 Cups Craisins (Dried Cranberries)
  • 1 Cup Frangelico Liquoer 
  • 3 Cups Flour
  • 3/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1-1/2 TBS Baking Powder
  • 1 tsp Salt
  • Zest and Juice from 1 Fresh Orange
  • 1 Large Egg, whipped
  • 1/2 Cup Sour Cream
  • 1/2 Cup Whole Milk (for extra moistness, use 1/2 and 1/2)
Cooking Directions
  1. Rehydrate the dried Cranberries, soak overnight in the Frangelico.
  2. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
  3. In the bowl of a stand mixer, Egg, Sour Cream, Milk and Orange Juice.
  4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt, Orange Zest Brown Sugar and Sugar.
  5. Add the wet ingredients to the dry and fold to mix.
  6. Add the re-hydrated Cranberries and stir to evenly mix.  Fold gently to mix, do not over mix,
  7. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
  8. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
  9. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
  10. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

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