Jumbo Cranberry Citrus Muffins

2
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
30 Min

Ingredients

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  • 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

How to Make Jumbo Cranberry Citrus Muffins

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.

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