Dried Cranberry and Orange Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from the cookbook More Muffins. It's great in the fall with your coffee! Ingredients:
2 cups flour |
2/3 cup brown sugar, firmly packed |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk, room temperature |
1/3 cup vegetable oil |
1 large egg, room temperature |
1 teaspoon vanilla |
1 teaspoon orange zest |
3/4 cup dried cranberries |
1/2 cup chopped walnuts or 1/2 cup pecans |
Directions:
1. Preheat oven to 400ยบ. Butter twelve muffin cups and edges surrounding the cups.
2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
3. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
4. Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.
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