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MUFFINS: Cranberry Orange Muffins

Source of Recipe

Lynda McCormick


Recipe Introduction

I came across this recipe shortly after Christmas one year when cranberries were reduced to 25 cents a bag! With them being at such a great bargain, I bought so many that I began a search for any recipe containing cranberries. These muffins were by far the best! After the muffins cool, the glaze will have turned clear and they'll be very pretty with tiny pieces of orange zest throughout. These not only look good, but taste great as well! Hope you will enjoy this recipe as much as my family and I do!

List of Ingredients

1. In a bowl, beat together:

2 eggs, lightly beaten
1 c sugar

2. Add:

1/2 c. skim milk
1/2 c. sour cream - nonfat is okay
1/3 c. canola oil

3. In a separate bowl, mix together:

2 1/4 c. flour
1/2 t. salt
1 t. baking soda
2 t. baking powder

4. Add flour mixture to egg mixture.

5. Stir in:

1 T. orange zest, finely grated
1 1/2 c. cranberries, freshly chopped

6. Pour batter into 12 small or 6 jumbo muffin tins, sprayed with:

vegetable cooking spray

7. Bake at 375 degrees for 15-18 minutes.

8. While muffins are baking, stir together to form a glaze:

1 c. powdered sugar
2 T. fresh orange juice
2 t. fresh orange zest, grated in long slivers

9. Remove baked muffins from tins to a wire rack.

10. Place wax paper under rack or set rack over a larger cookie sheet to catch glaze drippings.

11. Drizzle glaze over muffins while they are still hot.




Recipe