How To make Orange Cranberry Muffins
1 Orange (I use a large navel
_orange with thick rind) 3/4 c Dried cranberries
1 Egg
3/4 c Milk
2/3 c Vegetable oil
1 1/2 c Flour
2 1/2 tb Flour
1 c Sugar
2 tb Sugar
1 1/8 ts Baking powder
3/4 ts Salt
The night before: Grate the orange rind. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a bowl and refrigerate overnight. The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking powder, and salt in a large bowl. Add the cranberries (with the juice and rind) to the flour mixture. Add the liquid mixture to the dry mixture. The batter will be runnier than most muffin batters -- but that's the way it should be. Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes. These muffins are very moist and tasty. The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen muffins to 1 dozen. From: April Roche Date: 11-02-93 From: Nancy Coleman Date: 08-28-94
How To make Orange Cranberry Muffins's Videos
How to make Orange Cranberry Muffins
These muffins are so moist and bursting with fresh cranberries and sweet orange flavor! Definitely on my list of favorite fall muffins!!
Grease a jumbo sized muffin pan with olive oil cooking spray. Preaheat oven to 400 degrees.
Dry Ingredients:
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Combine all dry ingredients and whisk together.
Wet Ingredients:
1/2 cup unsalted butter (room temp)
1/2 cup white sugar
1/2 cup light brown sugar
2 lg eggs (room temp)
1/2 cup buttermilk (room temp)
1 TBSP vanilla
zest of 2 oranges
2 TBSP fresh orange juice*
2 cups fresh cranberries
In large bowl cream butter and sugars together. Add eggs one at a time, beating after each addition. Add buttermilk and vanilla. Cream together. Add zest, juice, and cranberries. Stir with a spatula until mixed together.
Combine dry into wet ingredients. Fold together until combined.
Fill each muffin tin to the very brim. Sprinkle with pure cane sugar on top of each one. Bake at 400 degrees for 5 minutes. Reduce to 375 degrees for 18-20 minutes more. Store in an airtight container for up to 5 days. Enjoy!!
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Fluffy Cranberry Orange Muffins
These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! FULL RECIPE:
Cranberry Orange Muffins – BEST Recipe Ever!
These moist cranberry orange muffins are my guilty pleasure which is why I stockpile cranberries in my freezer every winter! They make for a great breakfast or snack and are loaded with juicy cranberries. Hope you love them as much as I do!
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????INGREDIENTS:
Dry:
◾️2 ½ cups all-purpose flour
◾️2 tsp baking powder
◾️¼ tsp salt
Wet:
◾️½ cup unsalted butter, room temp
◾️1 ¼ cup sugar
◾️2 eggs, room temp
◾️1 whole orange juiced and zested
◾️½ cup whole milk, room temp (2% works as well)
Add 2 cups roughly chopped cranberries and bake in oven on 350 for 25-30 min
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Cranberry Orange Muffins Recipe - by Laura Vitale - Laura in the Kitchen Episode 225
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Orange And Cranberry Muffins | Really Quick And Easy Muffin Recipe | Easy Baking Recipe
INGREDIENTS:
Butter - 50 gms, soft at room temperature
Castor Sugar - 1/4 cup + 1 tbsp
Orange Zest - 1/2 tbsp
Orange Juice - 2 tbsp
Egg - 1
Buttermilk - 1/4 cup
Vanilla Essence - 1/2 tsp
Maida - 1 cup
Baking Powder - 1 tsp
Salt - 1/8 tsp
Dried Cranberries - 1/4 cup
Castor Sugar for sprinkling
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Cranberry Orange Muffins Recipe
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2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter (unsalted)
1 1/4 cups sugar
2 eggs
1/2 cup milk
1 orange (1 tsp zest and the juice from orange)
2 cups cranberries (cut in pieces)
Bake in a preheated 350 degree oven for 25-30 minutes.