Pictured here with Peanut butter peanut butter chip cookies. These muffins do not have the glaze on them since I made them for my daughter and she does not like any types of icings. They are much prettier and definitely a much more unique taste with the orange glaze
orange juice (i use fresh squeezed)
1 1/4 c
cranberries, fresh or frozen (unthawed)
FOR ORANGE GLAZE AND TOPPING
pure orange extract
1Preheat oven to 375F and line a 12 cup muffin pan with paper liners. Or spray the muffin pan with non stick cooking spray
3Make a well, then add in in orange juice, orange zest, oil and egg and whisk everything together until just combined.
6Bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean. Turn onto wire rack to cool.
Stir together powdered sugar and water to desired consistency. (thicker for glaze, thinner for drizzle) add pure orange extract little by little till desired flavor is achieved.
8Blueberry Glaze:# 1 cup sugar
# 2 tablespoons cornstarch
# 1 cup water
# 1 cups fresh blueberries, divided
Combine sugar and cornstarch ina small saucepan; blend thoroughly.
Gradually stir in water.
Crush 1/2 cup blueberries; add to sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Continue to boil about 2 minutes or until mixture is clear.