Orange Cranberry Muffin Food

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
• Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

CRANBERRY-ORANGE MUFFINS

Steps:

• Set oven to 400°F.
• Line muffin cups with paper baking cups.
• In a bowl, blend together melted butter and brown sugar using a wooden spoon.
• Whisk in eggs, one at a time.
• Stir in vanilla, milk and orange juice.
• In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
• Make a well in the dry ingredients, and pour in orange juice/milk mixture.
• Blend JUST until combined.
• Gently stir in cranberries.
• Divide batter between prepared muffin tins.
• Bake for 22-25 minutes, or until muffins test done.
• Turn out on a cooling rack.
• Note: These muffins freeze beautifully.

ORANGE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
• Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
• Spoon batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE-CRANBERRY MUFFIN

Steps:

• 1. Preheat oven to 400 degrees. It's best to let your oven sit at the desired temperature for 5-10 minutes before popping your muffins in.
• 2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture.
• 3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a wisk. Add to flour mixture, stirring just until moist. DON'T OVER MIX BATTER! Fold in cranberries and pecans(if desired at this point, or sprinkle on top after baking). Spoon batter into 12 muffin cups either coated with cooking spray or liners. BAKE at 400° for 15 minutes or until the muffins spring back when touched lightly in the center.
• 4. MIX 1 cup powder sugar with approximately 3-4 Tablespoons of orange juice. Add orange juice until you get a nice smooth drizzle consistency. Once your muffins are finished baking, carefully remove each muffin and place on a wire rack. Drizzle each muffin with the orange glaze and sprinkle with pecans; let cool.