I love how the tartness of the fresh cranberries is counteracted slightly by the sugar on top. I don't have turbinado sugar (as the recipe calls for), so I used some cake decorating sugar for the sweetness and the crunch. I also added about a teaspoon of ground cinnamon to the dry mixture, because I love cinnamon. There was one little problem - I had no milk in the fridge (well, I had one that was past it's expiration date, but smelled fine, but I didn't want to risk it), but I (surprisingly) had buttermilk in the fridge, so I used that instead. The batter was a little too thick, so I added another splash of buttermilk (about 1/8 cup).
The batter yielded about 6 mini loaves in the mini loaf tin that I have.
I think the cinnamon (besides making my apartment smell fantastic) added a nice touch of flavor. The cranberries were tart, as expected, but I don't think the buttermilk gave it any extra tartness. That being said, I would still make it with milk in the future (I assume that the thickness of the batter is related to my using buttermilk and not regular milk).
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