Recipe(tried): Cranberry Orange Muffins (5)

Cranberry Orange Muffins

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
1 1/2 cups fresh or frozen cranberries, chopped
1 tablespoon grated orange peel

Glaze:
1/2 cup powdered sugar
1 tablespoon fresh orange juice
1 teaspoon grated orange peel

Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.

Combine flour, baking powder, baking soda and salt in a medium bowl; make a well in the center.
In another bowl, mix sugar and egg. Add milk, sour cream and oil, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in cranberries and orange zest.

Fill prepared muffin tins three-fourths full. Bake for 15 to 18 minutes or until muffins test done.

Meanwhile, stir together glaze ingredients until smooth.

Remove muffins from cups to a wire rack. Place a sheet of waxed paper underneath rack to catch glaze drippings. Drizzle glaze over warm muffins. Cool completely before serving.
Makes 1 dozen muffins.

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Cranberry Orange Muffins

1/2 cup chopped cranberries
1/4 cup packed brown sugar
1 cup orange juice
1 egg, slightly beaten
3 tablespoons canola or vegetable oil
1 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 400 F. Paper line eight 2 1/2 inch muffin cups or coat with non-stick cooking spray.

Coarsely chop cranberries in a food processor. Scrape into a small bowl and add sugar. Let stand for 5 minutes.

In the meantime, combine whole-wheat flour, all-purpose flour, baking powder, cinnamon and nutmeg in a medium bowl.

Add orange juice to cranberry and sugar mixture. Stir. Add egg and oil. Mix to combine.
Add cranberry mixture to flour mixture; stir just until combined. Spoon batter into prepared muffin cups, filling 3/4 full. Bake 18 to 20 minutes or until, wooden toothpick inserted near center comes out clean. Cool on wire rack. Dust with powdered sugar, if desired.
Makes 8 muffins.
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Orange Cranberry Muffins

2-1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons dried orange peel
1 cup sweetened, dried cranberries
6 Tablespoons butter
2/3 cup sugar
2 eggs, lightly beaten
1 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract

Preheat oven to 400 degrees. Line 12 muffin tins with paper cups. In a bowl, stir together flour, salt, soda, baking powder, orange peel, and cranberries. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Gently mix in eggs, buttermilk, and extracts until blended. Stir in dry mixture just until flour disappears.

Fill muffin cups and bake for 20 minutes or until lightly browned.
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Cranberry Orange Muffins

1/2 cup margarine
1 cup turbinado sugar

1 7/8 cup flour
1 tsp baking soda
1 tsp salt
1 tbsp baking powder

1 cup orange juice
1 cup cranberries

Preheat oven to 350F.

Thoroughly cream cold margarine and sugar.

Sift dry ingredients together.

Mix orange juice into creamed margarine mixture and then fold in dry ingredients.

Pour into muffin tins and bake thoroughly (test with a toothpick), about 15-20 minutes.
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Cranberry-Orange Muffin

3/4 cup milk
1/2 cup vegetable oil
1 egg
1 tablespoon grated orange peel
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup cranberry halves

Heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with paper baking cups. Beat milk, oil, eggs, and orange peel. Stir in flour, sugar, baking powder and salt, all at once,
just until flour is moistened (batter will be lumpy). Fold in cranberries. Divide batter between muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediatly remove from pan.