Here is a muffin recipe to ring in the holiday season! This classic combination of orange and cranberry is a perfect addition to the celebrations next week. These muffins have some spark! The bright, acidic flavors of the fruit will do a tangy dance across your tongue and liven up your morning.
I am sure that you all are gearing up for some serious cooking next week, so you might appreciate this quick project. Because they mostly involve some easy stirring, whisking and folding, muffins are one of my favorite things to make. I get a sense of accomplishment from mixing them together and popping them in the oven, and before too long I have a tasty snack that closely resembles cake.
I adapted this muffin recipe from this one here. I used less sugar that the original recipe with great results!
Ingredients
- 1 cup cranberries, chopped
- 1 tablespoon granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup melted and cooled butter
- 1 teaspoon vanilla
- 3/4 cup orange juice
- Grated zest from one orange
Instructions
- Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.
- In a small bowl, stir together the cranberries and 1 tablespoon sugar.
- In a large bowl, whisk together the flours, baking powder, and salt. In yet another bowl whisk together the 1/2 cup sugar and eggs. Once well these are well mixed whisk in the butter, vanilla, orange juice and zest.
- Pour the sugar, butter and orange mixture over the flour mixture and stir together until nearly incorporated and finish the mixing by stirring in the cranberries.
- Scoop the batter into the prepared muffin pan with a 1/4 cup spring-release scoop. Bake the muffins for about 20 minutes until lightly golden brown. They should spring back when lightly touched. They keep well in the freezer for about a week.
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