Orange Cranberry Muffins

(12 servings)

  • 1 and 1/2 cup all-purpose flour
  • 1 cup sugar
  • 3/4 cup dried cranberries
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 1 large navel or similar orange
  • 1 large egg
  • 3 Tablespoons sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 baking soda
  • 1/2 teaspoon salt
The night before:

Grate the orange rind. Squeeze the juice from the orange. Mix the rind, juice and cranberries in a bowl. Cover and refrigerate overnight.

The following day:

Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.

Preheat oven to 375 degrees.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In a small bowl, beat the eggs slightly. Add milk and vegetable oil and mix well.

Add both the egg mixture and the orange mixture to the dry ingredients. Mix until just combined and moistened.

Spoon batter into prepared muffin cups, filling each about 2/3 full.

Bake for 25 minutes or until golden brown (start checking after 20 minutes). If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

For best results, combine the cranberries with the orange juice and grated rind the night before. It really makes the flavors explode.

Mr Breakfast would like to thank DixieChick for this recipe.

Recipe number 1714. Submitted 4/11/2006.