Thursday, April 12, 2012

Orange Cranberry Muffins


This comes from the Better Homes and Garden Cookbook.  However, I added the orange flavor to it, and the glaze option at the end.
  • 1 3/4 cups flour
  • 1/2 c sugar
  • 2 ts baking powder
  • 1/4 salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 cup coarsely chopped cranberries
  • 1 tsp orange zest (or grated orange peel)
  1. Grease twelve 2 1/2 inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl dry ingredients. Make a well in the center of dry mixture; set aside.
  2. In another mixing bowl combine remaining ingredients. Add egg mixture to dry mixture. Stir till just moistened. 
  3. Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake in oven 400 F for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12. 
For a sweet muffin, top with a simple glaze: 1/2 cup powdered sugar, 1/2 tsp grated orange peel, and 1 Tbsp fresh squeezed orange juice.  Mix together in a small bowl and drizzle over muffins after they have cooled for a couple of minutes.

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