Thursday, October 30, 2014

Jumbo Cranberry Lime Pound Cake Muffins

 
Hello friends and family and happy almost Halloween/Harvest/Fall Celebration or whatever you call it!

We have a couple kids in the Gorgas household that are getting really excited for costumes & candy: Chloë is going to be Princess Merida from the movie Brave, and Hunter who says he will not dress up but he will go get the candy anyway.  I told him to at least put his football helmet on! Jackson has a football game (which we will go to around half-time after the candy extravaganza) and I am guessing that Mitch will find a way to conquer the candy as well.

Of course, that all being said, my latest post has absolutely nothing to do with any of that but of course has to be something sweet.

So with no further ado, I give you: Jumbo Cranberry Lime Pound Cake Muffins!  I thought of these as I was finishing up some artwork. (Once a multitasker always a multitasker~ but aren't we all in today's world!)
 

I knew the boys & Chloë would be requesting a dessert later when they got home from school & football so I decided to kill 2 birds with one stone; actually maybe it's just 1 bird. (I love that I can say anything I want on here even if it makes absolutely no sense!)  I have had a fascination with the large, jumbo muffins forever...strange, I know. Also, I was daydreaming about ways to use fresh cranberries (which I didn't have) and it dawned on me that they can be rehydrated which I had never done, so I was curious.

Bottom line I love this recipe! I have played with it and many variations of it a lot.

I figured out the time needed to turn it into 12 jumbo muffins changing only a few ingredients to go with the recipe I was trying to make.  Here's a picture from my instagram a few months ago of the original recipe as muffins- Lemon Blueberry Poundcake Muffins.
 
I've made this recipe as Chocolate Chip with Peanut Butter frosting, Banana Nut with Marshmallow Frosting & Lemon Meringue with Lemon Mousse Frosting.  It seems to turn out great every time!

Here's what I did for the Cranberry Lime ones:

Preheat your oven to 350. Line your tins with 12 jumbo muffin liners. I bought mine at Micheals, but you can get them here too: Jumbo liners
Blend the first 3 ingredients on medium speed till well blended- about 3 minutes. Add the eggs one at a time until very well blended. It's never exactly as long as they say in the original recipe.
Add all the dry ingredients a little at a time until very well incorporated-about 4 minutes total.
Drain the rehydrated cranberries.
Squeeze as much water from them as you can so the flour sticks & the cranberries separate in the batter. 
Toss the rehydrated, drained, dried cranberries with 2 TBSP additional flour.
Add the greek yogurt, Lime juice, butter extract & vanilla extract,  Blend for 1 minute. 
Fold in the cranberries. Not the most beautiful picture but you get the gist.
Drop about 5 TBSP of batter into each liner-about ¾ full. Fill ½ full first & then go back and divide the remaining batter amongst them- they don't have to be perfect- there is no such thing as perfection! Cook for 23-25 min. I used a convection bake setting & mine were done at 23 min.
Mix up the glaze while you're waiting
Take out of the oven. Let cool a few minutes. Breathe in the sweetness...
Lift onto foil with a fork & drizzle glaze on them and let them cool.

I couldn't help myself & played around with a Christmas idea with these by using 1 drop of teal & one drop of yellow in the glaze & mixed.  I used a red candy 'DOT' in the middle.

Printable Recipe


Thanks for reading! Praying everyone has a safe, happy, blessed weekend!

Colette


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