Friday, December 28, 2012

Cranberry Orange Muffins

Stretch, stretch, yawn, stretch.  Don't hate me because I have the whole week off.  It's just one of the perks from working in higher education.  Besides, since I was able to sleep in a little, I made you these lovely muffins.  It's a peace offering of a light, spongy crumb, dotted with tart fresh cranberries and infused with orange flavor for a perfect breakfast bite to wake up your mouth and get your day going.  Because even if you have to go to work today, I want you to be happy.  And waking up to these tasty muffins will definitely make you happy.

I made these earlier this week to pair with a bacon and egg breakfast and every day since, my Dad enjoyed the leftovers with his morning tea.  I wanted to whip up something quick, so I pulled out my Jean Childress' Country Kitchen Muffin Cookbook and went to town.  One bowl, a whisk and a spatula later and out popped these beautiful muffins with a crunchy outside edge and a soft, fluffy interior.  I didn't sprinkle the tops with sugar but you could if you want to.  My berries were tart but not overly so, and I think the sweetness in the orange juice as well as the sugar in the batter created a nice balance.  With baking time, I had these on the table in just over 30 minutes.  And I'd be happy to get up early and make them for you if you need to go to work today.  Especially since I can go back to bed.

Cranberry Orange Muffins


2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice
2 teaspoons orange zest
1/3 cup butter, melted and cooled slightly
1 egg
1 cup cranberries, chopped

In a large bowl, whisk together flour, sugar, baking powder and salt.

Stir in orange juice, orange zest, butter and egg.  Fold in chopped cranberries.

Divide batter among greased muffin cups.

Bake at 400 degrees F for 25 minutes or until tops are set and golden and a tester inserted in center comes out clean.

Remove from oven and let cool slightly before moving to wire rack to complete cooling or serve slightly warmed.

Makes 12 muffins.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

No comments:

Post a Comment