Truly Orange Cranberry Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An adjusted recipe for a muffin booklet sent to me by TOH. The original recipe called for raisins but I really prefer the taste of dried cranberries instead. I love the intensity of the orange flavor through the muffin. Ingredients:
1 medium navel orange |
1/2 cup orange juice |
1/2 cup butter, melted |
1 egg |
1 1/2 cups all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup dried cranberries |
Directions:
1. Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
2. Add the orange juice to the blender and process until well blended.
3. Add the butter and egg and blend again until just blended.
4. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
5. Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
6. Fold in the dried cranberries.
7. Fill greased or lined muffin cups two-thirds full.
8. Bake at 400 F for 15-20 minutes.
9. Cool 5 minutes in tin before removing to a wire rack to cool completely.
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