Sunday, May 31, 2009

Passing on Pizza Rustica

I don't know why I don't read recipes ahead of time. It wasn't until Thursday when talking with a fellow Baking Beauty that I discovered Pizza Rustica was actually a quiche masquerading under the name "pizza."
Unfortunately, a sensitivity to eggs runs through the O'Brien household - so I opted to skip out on this week's recipe.
So, instead, I bring you a delightful muffin recipe adapted from In the Sweet Kitchen by Regan Daley.
I love muffins, not only for breakfast, but for a snack at any time of the day. These ones definitely satisfy! These muffins are easy to prepare and have a bright, tangy flavour.

Orange, Dried Cranberry and Cornmeal Muffins
Regan Daley, In the Sweet Kitchen

12 Regular Muffins

2 2/3 cups all purpose flour
4 tsp baking powder
1 tsp salt
1/2 cup granulated sugar
2/3 cup yellow cornmeal
1/4 cup bulghur or millet
2 large eggs
grated zest of one orange
1 1/2 cups orange juice, with pulp
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries, plumped in warm water & drained

1. Heat oven to 350F. Line 12 muffin tin with paper liners. Sift flour, baking powder and salt in a large bowl. Add sugar, cornmeal, bulghur and stir with a fork.
2. In a separate bowl, whisk eggs and add orange juice, zest and butter. Add egg mixture to dry ingredients, mixing just until combined (you should still see floury patches). Gently fold in cranberries.
3. Spoon into tins. Bake approximately 25 minutes, until tops are golden and a skewer inserted comes out clean. Let cool 5 minutes before removing to cooling rack to cool completely.

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