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Cranberry Orange Muffins

From THE FIRELIGHT INN ON OREGON CREEK BED AND BREAKFAST
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp salt
grated zest of one orange
1 large egg
4 Tbsp. butter, melted
1 cup milk
1/2 cup fresh orange juice
1 1/2 cups fresh cranberries
1 cup pecans or walnuts (optional)

Preheat oven to 375 degrees. Grease 10 standard muffin cups with butter or nonstick cooking spray. Stir together flour, sugars, baking powder salt and zest. In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add to the dry ingredients; stirring just until evenly moistened. The batter will be slightly lumpy. Fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not over mix. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Bake until golden, dry and springy to the touch, 20-25 minutes. Makes 10 muffins.

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