Today, I’m sharing another childhood favorite food for fall. With the tartness of the cranberries and the sweet and fresh taste of orange juice, these muffins are delicious for breakfast or anytime. The batter can be baked into muffins or a loaf form, both equally delightful.
Because it’s not quite holiday season, the fresh bags of cranberries aren’t in my store yet. No sweat. I found some in the frozen section, let them defrost and they worked just as good.
Eaten plain or laden with melting butter, these are sure to be a favorite of your family as well.
Cranberry Orange Muffins
2 cups flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 beaten egg
2 Tbsp oil
¾ cup orange juice
Pinch of orange rind
1 cup chopped up cranberries
In a large bowl, mix together the dry ingredients and set aside. Pour all the liquid ingredients into a separate bowl and fully incorporate. Then add the liquid mixture with the dry ingredients and mix well but do not over beat.
Lastly, fold in cranberries and orange rind.
As I stated above, this batter can be made into muffins or a loaf.
For muffins, place the batter into greased muffin cups and bake at 375° for 15 minutes or until muffin tops are golden brown. It makes 12 muffins.
For a loaf, pour batter into greased loaf pan and bake at 325° for 1 hour.
Enjoy!!
-amy c
MY FAVORITE!!