Sunrise Cranberry-orange Muffins |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 14 |
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A very delicate, creamy, moist, crumb-topped muffin with hints of orange through and through this wonderful cranberry crammed muffins!! A sure pleaser! Ingredients:
2 1/2 cups cake flour |
1 cup sugar |
1 1/2 tsp baking powder |
1/2 tsp baking soda |
1 tsp salt |
1/4 cup butter |
1 egg (beaten) |
1 tsp grated orange peel |
1/4 cup orange juice |
1/2 cup half-half |
1 1/2 cups fresh or frozen cranberries (chopped) |
*foot note |
crumb topping |
1/2 cup flour |
1/2 light brown sugar (packed) |
2 tbsp butter |
1/2 tsp cinnamon |
Directions:
1. Preheat oven to 350 degrees
2. Spray muffin pan with non-stick baking spray and set aside.
3. In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.
4. Cut in butter until mixture is crumbly.
5. Add egg, orange juice, orange peel and half-half all at once, stirring enough until mixture is evenly moist.
6. Fold in cranberries.
7. In a separate bowl, mix flour, brown sugar and cinnamon together throughly.
8. Cut in butter until it looks like moist sand and set aside.
9. Spoon batter into muffin pans about 2/3 and crumble topping onto each muffin covering the top completely.
10. Bake for 25 minutes or until tester comes out clean.
11. *This can be made into a loaf by using 9x5x3 loaf pan but will bake longer-1 hr and 10 minutes or until tester comes out clean
12. **If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with enough water, heat them on high for two minutes and let them stand until ready to use them-then drain, pat dry and fold them into batter.
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