Tuesday, November 15, 2011

sweet and tangy

Over the weekend I got an irresistible urge to make cranberry muffins. I make orange cranberry cookies at Christmas time and was feeling the flavor combination. So I went to the grocery store, picked up a bag of fresh cranberries and I was all set.

These muffins are delicious. They are definitely tart, as they are packed full of plump cranberries and copious amounts of fresh orange juice and zest. I'd definitely suggest them to anyone who likes tangy foods! I barely tweaked the recipe adding a little more zest, juice and flour.

With this recipe I'm once again liking up with My Baking Addiction for the Holiday Recipe Exchange! I love this link up. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic!!

Cranberry Orange Muffins:
Adapted from here and here:

4 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups fresh cranberries
2 large eggs
1 3/4 cups orange juice
1/2 cup vegetable oil
1 1/2 cups sugar
zest of 3 large oranges

Mix together all the dry ingredients, once combined stir in cranberries. Make sure to coat cranberries in flour, this will stop them from sinking to the bottom of the muffins. In a separate bowl stir together all the wet ingredients and zest. Add in the dry ingredients and stir until just combined - some lumps are ok. Divide into muffin tins. I did about 1/4 cup of batter per muffin and got 22 muffins. Bake at 400 degrees for 15 minutes.


Rebecca said...

Those look so yummy! I'm really into cranberry stuff right now!

Suzanne said...

mmm...love these flavors, looks good.