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  • Cranberry and Orange Muffins

    1 vote
    Cranberry and Orange Muffins
    Prep time:
    Cook time:
    Servings: 12
    by Kathleen
    1 recipe
    		 >
    Yummy start to the day! Mark Bittman's master recipe for muffins with a lil zing added.

    Ingredients

    • 3 Tablespoons melted butter, cooled
    • 1 1/2 cups all-purpose flour
    • 1/2 cup cornmeal
    • 1/2 cup sugar or splenda
    • 1/2 teaspoon salt
    • 3 teaspoons baking powder
    • zest of 1 orange or 1 Tablespoon
    • 1 egg
    • 1 3/4 cup milk
    • 1/4 cup orange juice
    • 1 cup fresh, frozen or dried cranberries

    Directions

    1. Heat oven to 375 degrees.
    2. Grease a 12 cup muffin tin or 6 jumbo muffin cups, and line with paper or foil muffin cups if you like.
    3. Mix together the dry ingredients in a bowl, including orange zest.
    4. Beat together the egg, milk and butter.
    5. Make a well in the center of the dry ingredients and pour the wet ingredients into it.
    6. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy and thick.
    7. Add cranberries and gently fold in until just mixed.
    8. Spoon the batter into the muffin tins, filling them about 2/3rds full and handling the batter as little as possible.
    9. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean (30 minutes for jumbo muffins).
    10. Remove from oven and let rest for 5 minutes before taking them out of the tin.
    11. Serve warm with lots of butter!

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