By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Mulling Spices are more about the process than the specific blend of ingredients. In terms of thought, it means to think something over carefully, and deeply. When it comes to beverages, we are talking about applying heat and creating depth of flavor, so it’s easy to see how the two uses of the word come together. Typically, a mulling blend will contain a variety of ‘sweet’ spices like cinnamon, cloves, allspice, orange peel, ginger, star anise, or even peppercorns. The resulting aromatic spice blend can be used with cider, wine, cranberry juice, coffee, in simple syrups, and much more. If you are interested in signing up for future installments of this series, you can do so through the CRDL.
Mulled Cranberry Muffins
Ingredients:
- 2 1/4 cups all purpose flour
- 1 1/2 cups milk (I used non-dairy coconut milk.)
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup dried cranberries
- 6 Tbsp neutral oil (I used sunflower.)
- 3 Tbsp mulling spice blend
- 2 Tbsp lemon juice
- 1 Tbsp baking powder
- 1 1/2 tsp vanilla
- 1/4 tsp sea salt
Instructions:
THE NIGHT BEFORE you plan to make this recipe, place your milk and mulling spices in a mason jar or other easy to seal container. Shake well and place in the fridge to infuse. Mulling spices, which are typically chunky and whole, are at their best when infused into liquid. That does not change when we are using them for baking. For an even stronger flavor, you can heat the milk and spices on the stove top and simmer on low for 5-10 minutes before placing them in the fridge to infuse overnight.
WHEN YOU’RE READY TO BAKE set your oven to preheat to 350 F. Then assemble all your ingredients and choose two medium to large mixing bowls. Combine the flour, baking soda, salt, and cranberries in the larger bowl and mix thoroughly. I like to use a whisk or a spoon with a hole for this. Shake the infused milk well and strain through a fine mesh sieve or cheesecloth into the second bowl. Press or squeeze the spices to extract as much of the milk as possible. Add the eggs, sugar, oil, and vanilla and mix well.
This recipe makes either 18 standard sized muffins or one 9×5 loaf pan. Prepare your preferred pan with muffin cups, cooking spray, or parchment paper. Set off to the side.
Make a well in the center of the dry ingredients and pour in the wet bowl, Stir until it just starts coming together and then add the lemon juice. Continue stirring just until there are no obvious dry portions in the batter. If using a loaf pan, pour all of the batter into the prepared pan and place in the oven. Baking time will be about 50-60 minutes. If using a muffin tin, fill each cup about 3/4 full of batter and place in the oven. Baking time will be 23-25 minutes. In both cases the top should look set and a knife inserted in the center should come out clean. Remove from the oven and cool on a rack to allow air to circulate below the pan(s). Serve at room temperature or warmed with butter.
*Note: Ideally, your eggs and milk should be at room temperature when you go to assemble the recipe. However, I rarely plan that far ahead, so my solution has been to place the milk and eggs on top of the oven and turn it on to preheat. Only after I have done that do I start to gather my other tools and ingredients. This gives them a bit of time to warm up on the stove top while I complete the rest of my preparations.
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