Orange, dried cranberry and cornmeal muffins with millet from In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry & Craft by Regan Daley

  • cornmeal
  • dried cranberries
  • millet
  • oranges
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 22, 2019

    I didn't care for these muffins. The flavor combination was fine. But the batter was so wet that standard-size (not large 1 cup) muffins took ~40 minutes (vs. 20-25 minutes as specified in the recipe) to bake and brown a bit. They didn't rise very much. And the millet was kind of gritty. But they were very moist. Some of the batter didn't fit in the standard 12-count muffin tin, so I baked it in a mini-muffin pan along with the bigger muffins - the little muffins browned better and had a lighter texture. Were I to make them again (though I don't think I will), I'd cut back the orange juice to 1 c from the 1.5 c called for in the recipe and see if that helped.

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