In the Kitchen

Muffin Monday – Cranberry Orange

This week’s muffin seems like a bit of a holiday combination but it’s great all year long. Cranberries and orange go together quite well, the citrus cuts through the tart cranberries and delivers a wonderful flavor and aroma. Even Billy liked it! Now I just gotta get my citrus hating mother to give them a try hehehe.

For those who eat seasonally, this is perfect since the cranberries get harvested every fall and citrus are key to winter fruits. The remaining oranges are going to star a key part in a winter fruit salad I have planned to share with you guys.

For these winter delights you’re gonna need:

  • Flour. I used all-purpose but feel free to substitute your preferred type.
  • Sugar or sugar alternative.
  • Milk
  • Oil
  • Baking powder
  • Salt
  • Dried cranberries
  • Zest of two oranges

I didn’t use butter this time because I was pressed for time and couldn’t wait for the butter to soften. I plan on doing it again but with butter to see if it changes the texture at all.

Sift dry ingredients together. Pro tip, place the dried cranberries in the bottom of your sieve and sift the first cup of flour with them in there, it will keep the cranberries from clumping together and sitting at the bottom of your muffins. Then you can sift the remaining cup of flour with the other dry ingredients.

Combine milk, egg, oil, and orange zest until homogenous, then add to the dry ingredients. Stir until just combined then fold in your floured cranberries.

Let batter rest while you preheat the oven and line/grease your muffin tin. Fill them 2/3 full then bake for 20-25 minutes. They should cool for about 10 minutes before diving in.

So for the citrus lovers out there, what’s your favorite way to have it? Stay tuned for a savory muffin next week? Anyone wanna guess what it is? Leave a comment below and we’ll see who guesses right!

Cranberry Orange Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 Tbsp orange zest
  • 1/2 cup dried cranberries

Instructions

  • Sift dry ingredients together. Pro tip, place the dried cranberries in the bottom of your sieve and sift the first cup of flour with them in there, it will keep the cranberries from clumping together and sitting at the bottom of your muffins. Then you can sift the remaining cup of flour with the other dry ingredients.
  • Combine milk, egg, oil, and orange zest until homogenous, then add to the dry ingredients. Stir until just combined then fold in your floured cranberries.
  • Let batter rest while you preheat the oven and line/grease your muffin tin. Fill them 2/3 full then bake for 20-25 minutes. They should cool for about 10 minutes before diving in.

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