Muffins. Who doesn’t like a muffin? OK, I’m sure someone, somewhere doesn’t like muffins or perhaps has never even heard of a muffin, but for me, I love muffins. Not all the time mind you, but when a situation calls for muffins, muffins I will bake.
It was our familys’ turn to provide snack for Finns’ classroom (once a month, each family is responsible for providing snack for 25 students), and since cranberry season is upon us, cranberry orange muffins only made sense.
Prefer blueberries? Check this recipe out!
Nuts (of any kind) are not allowed at Finns school (nut allergies), so I couldn’t use them, but if I could have, walnuts would have been my choice. The combination of cranberries and orange zest scream for walnuts…at least in my opinion…so if I could have, I would have added walnuts!
The tart sweetness of the cranberry, the pop of orange zest, combined with the velvety crunch of the walnuts (or not), make this recipe irresistible this time of year…
Assemble your ingredients, blend, mix and bake. Muffins in about an hour. Why not?
Cranberry Orange Muffins
Preheat oven to 350 degrees F.
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 beaten egg
1 2/3 cups milk
1/4 cooking oil (I used olive oil)
2 tsp. finely shredded orange peel (or any orange – like citrus fruit – I used clementine rind)
1 cup coarsely chopped cranberries
3/4 cup chopped almonds, pecans or walnuts (optional)
Here’s what to do;
In large mixing bowl combine flour, sugar, baking powder, salt and baking soda.
Blend in finely shredded orange peel.
Create a well in center of dry mixture.
In medium mixing bowl combine the egg, milk and oil.
Add egg mixture to the ‘well’ in the dry mixture.
Stir just until moistened – this is the key for fluffy muffins – do not over mix.
Bake for about 40 minutes, or until fork comes out clean. Rest in muffin tins until able to touch, then remove and allow to cool on rack.
Enjoy immediately or freeze for another day.