Cranberry Orange Muffins

Okay, okay, I know I said I was going to start uploading recipes from our Valentine's dinner party, but I had leftover cranberries and couldn't wait to share these deliciously moist Cranberry Orange Muffins I baked today! I only had a little over half a cup of cranberries left over, which made about six muffins, but I doubled the recipe to yield a batch of about twelve muffins.

If I'm lucky, maybe Mark will slow down his morning routine and share a little muffin-and-coffee breakfast with me tomorrow. Hm? hm?



Cranberry Orange Muffins
Makes 12 muffins
Printable Recipe

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind

Preheat oven to 400 degrees.

Combine dry ingredients. Stir in cranberries. Beat egg, orange juice, oil and orange rind together. Add to the dry ingredients, and stir just to moisten.

Spoon batter (3/4 full) into greased standard-sized or mini muffin cups. Sprinkle tops lightly with a bit of sugar.

Bake for 15-20 minutes, or until lightly browned and firm to the touch.

Enjoy!