Delicious either way!
Sometimes, you just have to bake. There are times where I just get the craving to put something in the oven and try something new! In absence of pumpkin to add to my latest endeavor, I decided I'd try out a potential Thanksgiving breakfast idea. My Aunt Sue and cousins Ryan and Lindsey got us some awesome doughnut pans for the wedding. I've only used them once before, and when I was digging around for a muffin tin, these bad boys where on top. So, I figured, why not give them a try?
We bought a few bags of fresh cranberries at Whole Foods around Christmas time last year--at 99 cents a piece, they were a steal! I tossed them in our freezer, and pull them out occasionally. I found a recipe online to use as a base--typically, I enjoy adjusting a changing a recipe to make it more my own, but I try not to mess around too much with baked goods, as there is so much chemistry involved.
Lately I've noticed that the things I bake come out very moist--almost too moist. They get mushy, and don't keep very well. I think this is because I use gluten free flours, which lack stronger proteins. Luckily, a slight adjustment in this recipe made all the difference!
Orange Cranberry Muffnuts
Adapted from Isa Chandra's recipe