Cranberry Orange Muffins
Serving Size : 1
Ingredients for prepare Cranberry Orange Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | Orange |
| 3/4 | Cup | Dried Cranberries |
| 1 | | Egg |
| 3/4 | Cup | Milk |
| 2/3 | Cup | Vegetable Oil |
| 1 1/2 | Cups | Flour - (plus 2 1/2 tbsp) |
| 1 | Cup | Sugar - (plus 2 tbsp) |
| 1 1/8 | Teaspoons | Baking Powder |
| 3/4 | Teaspoon | Salt |
recipe Cranberry Orange Muffins
The night before: Grate the orange
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rind. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a
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bowl and refrigerate overnight. Another option is to reconstitute the cranberries in the orange juice by
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heating in the microwave for 1-2 minutes. The next day: Preheat oven to 400 degrees. Mix the
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egg, milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking powder, and salt in
Cranberry Orange Muffins
a large bowl. Add the cranberries (with the juice and rind) to the flour mixture. Add the liquid mixture
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to the dry mixture. The batter will be runnier than most muffin batters - but
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that's the way it should be. Fill 12 greased muffin cups (or use foil baking cups to
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line the muffin cups) with the batter and bake for 25 minutes. These muffins are very moist and tasty.
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The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen
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muffins to 1 dozen.
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