Orange/Cranberry Muffins

Name: Orange/Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 2 c all purpose flour; 1/2 c granuated sugar; 1 Tbsp baking powder; 2/3 c fresh orange juice (or orange juice made from concentrate); 2 eggs, slightly beaten; 3 Tbsp butter, melted; 1/2 c walnuts, chopped (optional); 11/4 c fresh or frozen cranberries (do not thaw if using frozen); 2 tsp finely grated orange rind (optional); 1/4 tsp salt

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By Linda Leverette
@Lin3232

My family loves these muffins. The tartness from the cranberries is balanced out nicely with just enough sugar to make them so so good. Enjoy

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Ingredients

2 c

all purpose flour
1/2 c

granuated sugar
1 Tbsp

baking powder
2/3 c

fresh orange juice (or orange juice made from concentrate)
2

eggs, slightly beaten
3 Tbsp

butter, melted
1/2 c

walnuts, chopped (optional)
11/4 c

fresh or frozen cranberries (do not thaw if using frozen)
2 tsp

finely grated orange rind (optional)
1/4 tsp

salt
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How to Make Orange/Cranberry Muffins

Step-by-Step

Preheat oven to 400 F.Place paper cupcake liners in muffin tins; set aside.
Sift the dry ingredients into a mixing bowl, Make a well in the center of the dry mixture. In a separate bowl, combing the orange juice, eggs and melted butter. Pour the liquid mixture into the well of the dry mixture. Stir until dry ingredients are just moistened. Batter will be a little lumpy. Do not over-mix or texture will be tough. Fold in remaining ingredients
Fill each cupcake liner 2/3 full. (You will have enough batter for about 16 muffins.) Bake for 20 to 25 minutes in the upper third of the oven, until toothpick inserted in the center comes out clean (no crumbs clinging to it) Place muffin tin on a rack to cool. After about 5 minutes, remove muffins from tin and continue cooling on rack.
May be served warm or room temperature. Freeze well.

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