Sunday, November 13, 2011

Recipe of the week: Cranberry Rosemary Muffins

Several months ago I had breakfast at a restaurant called The Curious Palate in Mar Vista (Venice).  If you're even in that area I highly recommend you check them out, they're all about farm to table, and you know how much I love that!  Anyway, we had breakfast, everything was delicious.  They had these muffins and I've been looking for a recipe but I haven't been able to find one, so after experimenting a little bit, this is what I came up with.  Let me know what you think.  A Votre Sante!



Cranberry Rosemary Muffins

1/2 cup butter
1 cup sugar
1 cup whole wheat flour
1 unbleached flour
1 egg
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp orange rind
3/4 tsp salt
2-3 tsp fresh rosemary
3/4 fresh squeezed orange juice
1 cup chopped cranberries

Topping:
2 Tbsp brown sugar
2 Tbsp flour
1/2 tsp fresh rosemary
1 Tbsp butter

Preheat oven to 350 degrees.  Line a muffin pan with muffin liners.

In a large bowl mix all the dry ingredients and the orange rind.  In a separate large bowl cream the butter and sugar until light and fluffy, beat in the egg and then the orange juice.  Add the dry ingredients one cup at a time until just incorporated.  Fold in the chopped cranberries.  Scoop into muffin cups.  In a small bowl mix the brown sugar, flour and rosemary, cut in the butter until mixture is crumbly.  Sprinkle tops with brown sugar mixture.

Bake at for 25-30 minutes, or until toothpick comes out clean.