So, I know I only mentioned this once in passing, but January was my cookbook month. That is, I made a vow to not cook or bake from online sources during the month of January. Of course I posted recipes from online sources, but that’s only because they were things I had made previously and was just getting around to sharing. As a result, I got to know some of my cookbooks a bit better and also got to meet some new faces, thanks to my local library.
That sounded really cheesy. Sorry. I’m in library school, but I don’t have to sound like a PBS kids show, now do I?
A cookbook that caught my eye at the library one day was Allison Fishman‘s You Can Trust a Skinny Cook. I’m on my second renewal of this fantastic cookbook, and have tried several recipes so far. Everything has been great! But what I really love is that Allison’s food philosophy is so apparent throughout her book. This isn’t a diet cookbook like you might think from the title; it’s a balance cookbook. Allison is all about serving tasty, healthy, natural foods that aren’t “weird” or hard to find, but that are tasty to the point of “mmmm.” Works for me! I won’t get into more about Allison’s philosophy cause you should really check her cookbook out for yourself, especially if you’re an Ellie Krieger fan, but I did want to share one of my new favorite muffin recipes.
Sunrise Muffins. I wanted to make this recipe first thing after flipping through her cookbook, thanks to the uniqueness of the method: you put an entire orange, peel, pith, and fleshy-orange-goodness-all into a food processor or blender and churn away. This process lends not only amazing flavor to your breakfast, snack, dessert, or anytime creations, but natural food coloring as well! All the better, I think, since bright, colorful things make me happy.
And you all want me to be happy, right?
Sunrise Muffins [from You Can Trust a Skinny Cook by Allison Fishman]
click to print
- 1 navel orange, scrubbed and dried, cut into eights
- 1/2 cup orange juice
- 1 egg
- 1/4 cup canola oil
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar [original calls for 3/4 cup, but 1/2 cup is plenty]
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dried cranberries
Preheat oven to 375 degrees. Prepare a 12 cup muffin tin with paper liners*. Add orange slices, orange juice, egg, and oil to a food processor [or blender], and pulse until smooth. In a medium bowl, stir together flour, sugar, baking powder, and baking soda. Make a well in the center of the flour mixture, then pour in orange mixture and stir until just combined. Fold in cranberries, then spoon into muffin cups. Fill each about 3/4 of the way full, and bake for 20-25 minutes or until golden brown. Serve warm.
Time: 35 minutes [10 minutes active].
Yield: *12 standard size muffins or 48 mini muffins [bake for 17-20 minutes].
Notes: I’ve also made these with 1/4 cup mini chocolate chips instead of the cranberries. Yes, that is a size difference but they were plenty chocolately for me.