Tuesday, February 8, 2011

Cranberry-Orange Muffins

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Makes 12 muffins
  • 1 cup fresh or frozen cranberries, coarsely chopped (I pulse them in the food processor)
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup orange juice
  • 1 tbsp. fresh orange zest
  • 1/4 cup shortening
  • 1 egg, slightly beaten
Preheat oven to 400 degrees F.
In large bowl, combine dry ingredients. Add shortening and blend. (you can cut it in with a pastry blender or a fork, BUT I just used my mixer until the shortening was blended in…)Blog stuff 015
Add juice, orange zest, and egg.
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Mix until dry and wet ingredients are just blended. Stir in the cranberries.
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(Can’t believe I forgot to take a picture of the batter while it was still in the bowl!) Spoon into papered or greased muffin tin.
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Bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Transfer your pan to a cooling rack for 5 minutes. Remove muffins from pan and place on cooling rack. If you have the patience you can let them cool for a few minutes. But personally, I like to break one open and spread some butter on it immediately!
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YUMMY! I made the mistake of NOT doubling the recipe and they didn’t last one day. I had two for breakfast…then that afternoon I had one with my tea. The other 9? Boy Wonder ate them all before lunch!!! He’s a hard working farm boy….so I let him get away with it! Winking smile

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