Orange Cranberry Muffins

Filed under: Breakfast, Breakfast - Muffins, Quick & Easy.

This is a great tasty recipe that you can make the batter ahead of time and store in the fridge until you are ready to bake. I used dried cranberries and they seem to work well.

2 cups unbleached flour (about 9 ounces)
1 cup sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries (about 8 ounces)
1/3 cup chopped walnuts, toasted
Cooking spray

Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400 degrees for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Recipe Summary:
Prep Time: 10 minutes
Cook Time: 15 minutes

Other recipes by Trinidad Bay B&B:
Orange Marmalade French Toast
Baked Grapefruit

Recipe Provided By:
Trinidad Bay B&B
Trinidad, CA

Trinidad Bed and Breakfast Inns