- 2 packages dry yeast (about 4 1/2 teaspoons)
- 1 1/4 cups warm water (100° to 110°)
- 5 3/4 cups all-purpose flour, divided
- 3/4 cup sugar
- 7 tablespoons butter
- 1 tablespoon finely chopped fresh orange rind
- 1/2 teaspoon salt
- 2 large eggs
- 2 1/2 cups sweetened dried cranberries
- 1/4 cup finely chopped crystallized ginger
- Cooking spray
- 2 tablespoons sliced almonds
- calories 219
- caloriesfromfat 18 %
- fat 4.5 g
- satfat 2.3 g
- monofat 1.2 g
- polyfat 0.5 g
- protein 4 g
- carbohydrate 42.6 g
- fiber 1.7 g
- cholesterol 26 mg
- iron 1.7 mg
- sodium 81 mg
- calcium 14 mg
How to Make It
Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Add to yeast mixture, stirring with a whisk to combine. Cover; let rise in a warm place (85°), free from drafts, 1 hour.
Combine sugar, butter, rind, and salt in a large bowl; beat with a heavy-duty stand mixer at medium speed until light and fluffy (about 3 minutes). Add eggs, beating until combined; beat in yeast mixture. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Add 4 cups flour to egg mixture, beating at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead in cranberries and ginger until well incorporated.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12-inch) strips of parchment paper; place paper in muffin cups to extend 3 inches from the top of the muffin cups. Divide dough evenly among the muffin cups. Lightly spray each muffin with cooking spray; sprinkle evenly with nuts. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
While muffins rise, preheat the oven to 375°.
After muffins have doubled in size, bake at 375° for 25 minutes or until muffins are lightly browned.