Fresh Cranberry Orange Muffins

I had about a cup of fresh cranberries left after making my cranberry sauce and really wanted to use them in a recipe. When I found this recipe for cranberry orange muffins, I just had to make them! They were delicious. I expected a bit more orange flavor to them since they smelled very citrusy, but the tartness of the cranberries overwhelmed most of the orange flavor. They were very easy to make, and the texture was perfect. I would definitely make these again and gave them four stars.

Fresh Cranberry Orange Muffins

2 cups all purpose white flour
⅔ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup fresh cranberries, chopped
⅔ cup 2% milk
¼ cup butter, melted
1 teaspoon orange rind, grated
½ teaspoon vanilla extract
1 large egg, beaten
cooking spray

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Source:  Julie’s Foodie

12 servings

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January 2, 2009. Julie's Foodie.

One Comment

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