Haha that is so wonderful, I'm sure he will love these. I did share with our neighbours and my mom but Raymond had his share for sure. :) Have a wonderful day my friend!! Bonita
Oh my, my, my.....these are wonderful Bonita and Raymond. I will be making them very soon. I would like a cup of pumpkin spice coffee with one. Bonita have you ever had fried bread dough growing up?. We rolled them in sugar or spread some jam on them. As a kid growing up, my mom always made our bread. She saved a hunk of the bread dough and fried it for the most wonderful treat for us. I'm 69 years old and I still make them to this day, as I make all my breads of all kinds. I absolutely love being in my kitchen. When I pass away, I'm taking my kitchen with me so I have something to do on my way to heaven. (I hope that is where I'm going😮). Another great video
Hi Kathy! I just loved your beautiful message and thank you for stopping by. Yes we love fried dough, I do have a video for our pan fried toutons and frozies and they are deep fried. Rolled after in powdered sugar or white sugar. czcams.com/video/kWryr3jVeVI/video.htmlsi=Qwxx---9bpkRH7Ae so tasty!!! I'm thinking they are letting you take your kitchen to heaven so everyone can have some of your tasty cooking. :) Have a wonderful day my friend. :) Bonita
I agree with ya Raymond nothing like a muffin and a cup of tea in the morning. I make muffins once a week for the guys. Love cranberry orange tea. Oh the tea sounds nice. I never been out west we would like to get there some day. Graham is retiring this summer. lol drop the muffin delicious 😂 I believe it Bonita. Molasses that would be enough to get me drooling but with the cranberries tooo like 👍🏻 👍🏻 2 thumbs up. Thank you Bonita and Raymond for sharing your recipe with us. Have a blessed week you two.
Haha right!! That is so exciting for you both when Graham retires you both can get to do more of those things together. Our kids live out West and we tire to visit a couple times a year. The Waterton National Park is lovely. Having a fresh muffin and cup tea is a good way to wake up. Have a lovely day Jerri-ellen and I will pop by your way soon. Bonita
Yes for sure Ricky! They are lovely and nice that you can prepare the batter the night before and bake them in the morning. We are in for a snow storm tomorrow so a good day for muffins and tea!! Thank you for stopping by today. :) Bonita
Your the best!! Thank you for stopping by and for always sharing our recipes with your family and friends. They are a fast and simple way to have a warm fresh muffin in the morning!! Enjoy Bonita
Hi Lori, Thank you for your message and for stopping by...I'm glad you enjoyed our cranberry and orange muffins recipe. It is indeed a tasty recipe. :) Enjoy Bonita
Ohh my favourite muffin. I have never had them with molasses though. And I will be trying out your recipe Bonita. Thank you Raymond and Crew for providing this video to us. And Bonita, once again a perfect recipe to try and enjoy.
Hi Heather!! Thank you for stopping by and I'm glad you enjoyed our muffin recipe. It taste really nice with the molasses, please let me know what you think if you make them. :) Enjoy Bonita
My Aunt Floris back home in Maine had 2 versions of this recipe - orange or lemon zest though one time she went wild and put both with fresh partridge berries we'd gathered. And you're absolutely correct about letting the flour hydrate overnight. You can tell the difference just looking at the dough.
Oh my so lovely!! These little tips and tricks some bakers don't share because it gives away to their amazing muffins. But I'm all about sharing my love of baking and cooking with our viewers. If it works for my family it will work for yours. Thank you Melvis for sharing your Aunts recipe with us and have a wonderful day!!! Bonita
Did you know you're holding that grater upside down? Holding the orange under the grater enables you to see both the orange (so you know to move when getting near the pith) and the zest on top.
I left a comment a couple of minutes ago but forgit the question I had for you I once had a fabulous loaf of savory millet bread baked by a friend (and several more loaves too!). I never got the recipe but recall it had both millet flour and whole millet seeds (wow, what a flavour!) as well as thyme, rosemary, and probably sage. I have looked and looked for over 30 years but cannot find anything close. The loaves were quite dense and only about 2 1/2 - 3" tall, maybe a touch more. Could you develop such a wonder?!
Thank you so much for the recipe suggestion. I've never made this type of bread before but now i'm interested in checking this out! Our stores don't always carry special flour but i will check and give it a try. Keep checking back or send me your email address and I will let you know if it's possible. My email is bonitakitchen@gmail.com :) Thank you Bonita
Hi Brenda, Thank you so much for your question and for stopping by. I have never tried it but I'm sure it can work. The only thing is the colour would be red and I'm not sure if it will change the flavour but it is sure worth the try. It will have less of a sweet taste too. This you can adjust if you need too. Please follow up and let us know how it was and enjoy. :) Bonita
Can you use brown sugar instead of sugar AND molasses...or would the molasses make it moister? Why do they always say to add wet ingredients to dry ones and why o they always say to start with dry and end with dry?
So many ways to make muffins and I have maybe twenty different ones on our channel. It's not necessary to go back and fort with this one. Just add all the wet ingredients first and then sift the dry into it and mix it together. But you can go wet, dry and make it that way. The molasses is one of your wet ingredients so you will need that. Plus the texture it adds to this recipe. You can replace the white sugar with brown or sweetener of choice. Again if you don't like molasses you can substitute with water but they will look and taste different. I hope this helps! Bonita
They are actually called “Partridge Berries”…they are common on the bogs in Newfoundland. Most make a jam with them, as they are a very sour berry…therefore…needing a lot of sugar in said recipe.
Partridgeberries are little sour berries that is pick on the east coast here in Canada. They are apart of the cranberry family only smaller. I'm sorry if you didn't understand what I said or the try of berries. I hope this helps and thank you for stopping by and your question. :) Bonita
@@bonitaskitchen Oh Bonita ~ You are too kind! I can only imagine how busy you are, so THANK YOU for responding to me and everyone else within the online community that You and Raymond have created! Many Blessings to you both and your families!❤xx P.S. I don’t usually comment, but have enjoyed your videos for years, and share them with my mother, as well as, family and friends. There are plenty of cooking series available…but…none like your channel, as it focuses on all the delicious Newfoundland and Labrador recipes, with additional facts about the province, communities, and people…which makes it uniquely SPECIAL and a wonderful open resource for all! We need to keep our recipes and traditions alive…Thank you for sharing such a priceless gifts!😊
Hi Marry ~ I have a slightly different recipe that includes both mandarin oranges sections that you can buy in a can, along with dried cranberries. I really like this combination. Hope that helps! Cheers🇨🇦
Hi Mary, Thank you for your question and for stopping by. Yes for sure you can use dried cranberries, frozen or even raisins. If you like you can hydrate your cranberries first by adding them to some water and letting them sit for a hour or so. But dried will work too. Bonita
My #1 favorite muffins!😊I came home and danced around the house the day I retired! Yippee!
Oh my goodness, my husband is very much like Raymond. I will be making these for him. ❤ Thank you, Bonita and Raymond!
Haha that is so wonderful, I'm sure he will love these. I did share with our neighbours and my mom but Raymond had his share for sure. :) Have a wonderful day my friend!! Bonita
Oh my, my, my.....these are wonderful Bonita and Raymond. I will be making them very soon. I would like a cup of pumpkin spice coffee with one. Bonita have you ever had fried bread dough growing up?. We rolled them in sugar or spread some jam on them. As a kid growing up, my mom always made our bread. She saved a hunk of the bread dough and fried it for the most wonderful treat for us. I'm 69 years old and I still make them to this day, as I make all my breads of all kinds. I absolutely love being in my kitchen. When I pass away, I'm taking my kitchen with me so I have something to do on my way to heaven. (I hope that is where I'm going😮). Another great video
Hi Kathy! I just loved your beautiful message and thank you for stopping by. Yes we love fried dough, I do have a video for our pan fried toutons and frozies and they are deep fried. Rolled after in powdered sugar or white sugar. czcams.com/video/kWryr3jVeVI/video.htmlsi=Qwxx---9bpkRH7Ae so tasty!!! I'm thinking they are letting you take your kitchen to heaven so everyone can have some of your tasty cooking. :) Have a wonderful day my friend. :) Bonita
Oh Bonits, you drive me crazy! Those muffins look fabulius... and with a great tea in the morning, perfect. Thanks!
Haha! You are the best!! Thank you so much for stopping by and I hope you get to make these sometime. :) Bonita
The muffins look so good. Cheers, Bonita and Raymond! Cheers! 👍🏻👍🏻✌️🇨🇦
Thank you :) Bonita
I agree with ya Raymond nothing like a muffin and a cup of tea in the morning. I make muffins once a week for the guys. Love cranberry orange tea. Oh the tea sounds nice. I never been out west we would like to get there some day. Graham is retiring this summer. lol drop the muffin delicious 😂 I believe it Bonita. Molasses that would be enough to get me drooling but with the cranberries tooo like 👍🏻 👍🏻 2 thumbs up. Thank you Bonita and Raymond for sharing your recipe with us. Have a blessed week you two.
Haha right!! That is so exciting for you both when Graham retires you both can get to do more of those things together. Our kids live out West and we tire to visit a couple times a year. The Waterton National Park is lovely. Having a fresh muffin and cup tea is a good way to wake up. Have a lovely day Jerri-ellen and I will pop by your way soon. Bonita
What a treat that would be with a hot tea or coffee on a winter day, thank you for sharing.
Yes for sure Ricky! They are lovely and nice that you can prepare the batter the night before and bake them in the morning. We are in for a snow storm tomorrow so a good day for muffins and tea!! Thank you for stopping by today. :) Bonita
I love your recipes!
Thank you so much, I'm so glad you are enjoying our recipe. :) Bonita
Oh My, I do believe I’m drooling LOL
Haha that is so lovely!! Thank you for stopping by and enjoy! Bonita
These sound simply delicious. Thanks for sharing the recipe and I will be sharing it with my family and friends as always.
Your the best!! Thank you for stopping by and for always sharing our recipes with your family and friends. They are a fast and simple way to have a warm fresh muffin in the morning!! Enjoy Bonita
They look yummy!!
spectacular!
Thank you :) Bonita
Yum, love this
Thank you :) Bonita
I used to do an overnight bran muffin with molasses. These look fantastic. Thanks
I've been looking for a good cranberry orange muffin recipe. Thank you so much! Can't wait to make these. ❤
Hi Lori, Thank you for your message and for stopping by...I'm glad you enjoyed our cranberry and orange muffins recipe. It is indeed a tasty recipe. :) Enjoy Bonita
Hi bonita, these look delicious, love your channel
Thank you so much!! We are so glad you are enjoying our channel and we so appreciate you letting us know. Enjoy to the fullest!!! Bonita
this is so good for quick breakfasts on the go, thank you so much and enjoy your week.
You are very welcome Janice....I'm so glad you stopped by and enjoyed our new recipe today!! Breakfast to go for sure!! :) Bonita
Ohh my favourite muffin. I have never had them with molasses though. And I will be trying out your recipe Bonita. Thank you Raymond and Crew for providing this video to us. And Bonita, once again a perfect recipe to try and enjoy.
Hi Heather!! Thank you for stopping by and I'm glad you enjoyed our muffin recipe. It taste really nice with the molasses, please let me know what you think if you make them. :) Enjoy Bonita
My Aunt Floris back home in Maine had 2 versions of this recipe - orange or lemon zest though one time she went wild and put both with fresh partridge berries we'd gathered. And you're absolutely correct about letting the flour hydrate overnight. You can tell the difference just looking at the dough.
Oh my so lovely!! These little tips and tricks some bakers don't share because it gives away to their amazing muffins. But I'm all about sharing my love of baking and cooking with our viewers. If it works for my family it will work for yours. Thank you Melvis for sharing your Aunts recipe with us and have a wonderful day!!! Bonita
Did you know you're holding that grater upside down? Holding the orange under the grater enables you to see both the orange (so you know to move when getting near the pith) and the zest on top.
I left a comment a couple of minutes ago but forgit the question I had for you
I once had a fabulous loaf of savory millet bread baked by a friend (and several more loaves too!). I never got the recipe but recall it had both millet flour and whole millet seeds (wow, what a flavour!) as well as thyme, rosemary, and probably sage. I have looked and looked for over 30 years but cannot find anything close. The loaves were quite dense and only about 2 1/2 - 3" tall, maybe a touch more. Could you develop such a wonder?!
Thank you so much for the recipe suggestion. I've never made this type of bread before but now i'm interested in checking this out! Our stores don't always carry special flour but i will check and give it a try. Keep checking back or send me your email address and I will let you know if it's possible. My email is bonitakitchen@gmail.com :) Thank you Bonita
Yay I made it before they are gone lol
Nice!! Thank you Jerri-ellen for stopping by and welcome our first viewer!! Hope your day is going well!! Your neighbour Bonita!
I was almost first to view, lol muffins look delicious. Have a good week 😊
@@jeanheatherprocee2151lol 😂
@@jeanheatherprocee2151 Haha thank you so much for stopping by and I'm glad you enjoyed our new recipe today!! Bonita
Could you use pomegranate molasses instead of regular molasses?
Hi Brenda, Thank you so much for your question and for stopping by. I have never tried it but I'm sure it can work. The only thing is the colour would be red and I'm not sure if it will change the flavour but it is sure worth the try. It will have less of a sweet taste too. This you can adjust if you need too. Please follow up and let us know how it was and enjoy. :) Bonita
Could I use frozen partridge berries?
Yes you can Sylvia. Leave them frozen and a light dusting of flour before folding them into your batter in the morning. Enjoy to the fullest!! Bonita
Can you use brown sugar instead of sugar AND molasses...or would the molasses make it moister? Why do they always say to add wet ingredients to dry ones and why o they always say to start with dry and end with dry?
So many ways to make muffins and I have maybe twenty different ones on our channel. It's not necessary to go back and fort with this one. Just add all the wet ingredients first and then sift the dry into it and mix it together. But you can go wet, dry and make it that way. The molasses is one of your wet ingredients so you will need that. Plus the texture it adds to this recipe. You can replace the white sugar with brown or sweetener of choice. Again if you don't like molasses you can substitute with water but they will look and taste different. I hope this helps! Bonita
For those outside of Newfoundland and Labrador, could you explain 'parcha berries' please? Is it the seeds of the passion fruit?
They are actually called “Partridge Berries”…they are common on the bogs in Newfoundland. Most make a jam with them, as they are a very sour berry…therefore…needing a lot of sugar in said recipe.
@@shelleyhender8537 oh, thank you for your sweet reply.
Partridgeberries are little sour berries that is pick on the east coast here in Canada. They are apart of the cranberry family only smaller. I'm sorry if you didn't understand what I said or the try of berries. I hope this helps and thank you for stopping by and your question. :) Bonita
@@shelleyhender8537 Thank you Shelley for answering my questions you are the best. Hope your day was good and enjoy our new recipe. :) Bonita
@@bonitaskitchen Oh Bonita ~ You are too kind!
I can only imagine how busy you are, so THANK YOU for responding to me and everyone else within the online community that You and Raymond have created!
Many Blessings to you both and your families!❤xx
P.S. I don’t usually comment, but have enjoyed your videos for years, and share them with my mother, as well as, family and friends. There are plenty of cooking series available…but…none like your channel, as it focuses on all the delicious Newfoundland and Labrador recipes, with additional facts about the province, communities, and people…which makes it uniquely SPECIAL and a wonderful open resource for all! We need to keep our recipes and traditions alive…Thank you for sharing such a priceless gifts!😊
Could you use the dried cranberries you can buy in a bag - might be called Raisins? Probably better with fresh or frozen cranberries.
Sorry, I meant might be called "Craisins" -- auto correct didn't like that word :)
Hi Marry ~ I have a slightly different recipe that includes both mandarin oranges sections that you can buy in a can, along with dried cranberries. I really like this combination. Hope that helps!
Cheers🇨🇦
Hi and thanks for your suggestion. Appreciate you taking the time.@@shelleyhender8537
Hi Mary, Thank you for your question and for stopping by. Yes for sure you can use dried cranberries, frozen or even raisins. If you like you can hydrate your cranberries first by adding them to some water and letting them sit for a hour or so. But dried will work too. Bonita