“Bruffin???” What’s this with you and this making up names? *shrugs* It’s one of those ‘tings (channeling her Italian family side) that it’s not quite a muffin, not quite bread. It’s good and that’s all that matters 🙂
Now this is one of those recipes that is great alongside your morning coffee, as your 10 am snack, your 2 pm – I can’t stay in this office one more minute snack or as your after dinner this is gonna make my day complete dessert 🙂
This is always something I tend to make in the fall/holiday season because it just seems “Christmasy” to me. The blend of the fresh cranberries and the hints of lemon and orange is just comforting to me. You can make this either as muffins or as a sweet bread.
These would be gorgeous if you baked them in the some of those “Bake & Give Pans” from King Arthur Flour and gave them out as Holiday gifts! I know I personally would love these! I think baked goods or anything you make yourself speaks volumes to people. It shows that you put thought into the gift and took the time to make something. And even if you didn’t want to make it, why not put together all of the dried ingredients in a jar with lid along with some ribbons and the recipe attached so people can make it themselves? I love personal touches like that!
Today we went with this in the bread form. I’ll post at the end how to make it as muffins if you want them.Print
- 1/2 cup sour cream (can use greek yogurt to cut calories)
- 1 cup white sugar
- 3 large eggs
- pinch salt
- 1 1/2 cups all-purpose flour, sifted
- 2 teaspoon baking powder
- 1 tbsp lemon zest
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla
- 1/2 cup oil (can use natural apple sauce to cut calories
- 2 cups fresh cranberries
Lemon Syrup Glaze
- 1 cup sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 teaspoon lemon zest
Make the bruffin
- Preheat oven to 350 F.
- Beat the sourcream, sugar and eggs together in a large bowl.
- Add in the lemon zest, orange zest, vanilla and orange juice. Mix until well combined.
- Add in the flour, salt and baking powder until combined.
- Add oil and mix until the batter is smooth and uniform in structure.
- Gently fold in the cranberries.
- Spray a loaf pan with Pam (or if doing muffins, you can either use the paper liners or not. If you do not, spray each well with Pam).
- For bread bake for 35-40 minutes or until a toothpick comes out clean. For muffins bake for 20-25 minutes until a toothpick comes out clean.
- When cooled, drizzle with Lemon Syrup Glaze.
Make the Lemon Syrup Glaze
- In a small saucepan, combine the water, lemon juice, zest and sugar together.
- Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes.