It's Muffin Monday and I'm firmly in fall mode so I chose these Cranberry Orange Muffins from Taste of Home. I really wanted to use fresh cranberries but wasn't able to get them so I used dried instead.
I didn't get any process shots this time around because I had two other recipes I was working on at the same time. I used a food processor to cut the shortening into the dry ingredients because it was going to make clean up much easier.
Since my guys are both allergic to tree nuts I omitted the pecans called for in Ronni D's recipe. Sometimes I'll use crushed Rice Krispies in place of nuts but I didn't have any on hand.
I filled the liners with a large cookie scoop and got 12 muffins. I sprinkled the tops with turbinado (raw) sugar before baking.
I love the cranberry and the orange together, the beautiful crumb inside and the crunchy sparkly top. They were great as is, but I also like them split and griddled with a bit of butter.
Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!
Cranberry Orange Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
- 1/2 cup shortening
- 3/4 cup orange juice
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups coarsely chopped dried cranberries
- Turbinado sugar for sprinkling on top
Instructions
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly.
- In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries.
- Fill 12 greased or paper-lined muffin cups 3/4 full. Sprinkle the tops with Turbinado sugar. Bake at 375° until a toothpick inserted in the middle comes out clean, 20 to 25 minutes.
- Cool in pans for 10 minutes before removing to wire rack.
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
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