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Orange cranberry muffins
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| Artist: |
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| Categories: |
Bakery, Breads, Breakfast, Fruits, Muffins & Biscuits, Orange |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| | Orange (I use a large navel | | | _orange with thick rind) | | 3/4
| cup | Dried cranberries | | 1
| | Egg | | 3/4
| cup | Milk | | 2/3
| cup | Vegetable oil | | 1 1/2
| cup | Flour | | 2 1/2
| tbsp | Flour | | 1
| cup | Sugar | | 2
| tbsp | Sugar | | 1
| tsp | Baking powder | | 3/4
| tsp | Salt |
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Procedures:
| 1 | The night before: grate the orange rind. | | 2 | Squeeze the juice from the orange. | | 3 | Mix the rind, juice, and cranberries in a bowl and refrigerate overnight. | | 4 | The next day: preheat oven to 400 degrees. | | 5 | Mix the egg, milk and vegetable oil in a small bowl. | | 6 | Sift together the flour, sugar, baking powder, and salt in a large bowl. | | 7 | Add the cranberries (with the juice and rind) to the flour mixture. | | 8 | Add the liquid mixture to the dry mixture. | | 9 | The batter will be runnier than most muffin batters -- but that"s the way it should be. | | 10 | Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes. | | 11 | These muffins are very moist and tasty. | | 12 | The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen muffins to 1 dozen |
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