Jumbo Cranberry Citrus Muffins

Cheryl Gross

By
@clgross1

My mother eats a muffin every day for breakfast and I have come up with several different kinds for her but this is her favorite kind that I have made for her.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Ingredients

2 c
all purpose flour
3/4 c
granulated sugar
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1 box
instant lemon pudding mix
1 Tbsp
orange zest
1 c
dried cranberries
2/3 c
orange juice
1/3 c
milk
1 tsp
orange extract
1/2 c
oil
1
egg, slightly beaten
1/2 c
sour cream

Directions Step-By-Step

1
Preheat oven to 375 degrees.
Grease a 6 ct jumbo muffin pan or line with muffin papers.
2
Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.) Microwave for 1 minute, stir, microwave for another minute then pour into a strainer to drain.
3
Mix dry ingredients together in a medium bowl. Add orange zest and mix well. Then, add drained cranberries and mix well.
4
Mix orange juice, milk, oil, egg, sour cream,and orange extract together in a large bowl.
5
Stir dry ingredients into the juice mixture. DO NOT OVER MIX! Then spoon batter into a greased or paper lined jumbo muffin tin.
6
Bake for 30 minutes, remove from oven to rack. Let stand for 5 minutes then remove muffins from pan to completely cool on rack.
Makes 6 delicous muffins.

About this Recipe