Ingredients
-
2
-
1
-
1
-
2
-
1
-
2/3
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1/3
-
1
-
1
-
-
-
-
-
-
Directions
Cranberry, Orange, & Walnut Muffins, These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter , These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter
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Steps
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1
Done
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Preheat Oven to 400 Degrees F. Arranging a Rack in the Center of the Oven. Generously Grease 12 Muffin Cups. Remove Zest from the Oranges. Mince the Zest and Measure Out 1 Tablespoon Plus 1 Teaspoon. Squeeze the Juice from the Oranges and Reserve 2/3 Cup. |
|
2
Done
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in a Medium Bowl, Toss Together the Cranberries, Nuts and Reserved Orange Zest. in a Large Bowl, Combine the Flour, Baking Powder and the 2/3 Cup Sugar and Whisk Together. |
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3
Done
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in a Medium Bowl, Combine the Reserved Orange Juice, Melted Butter and Egg. Whisk Until Blended. Pour the Liquid Over the Flour Mixture and Stir Lightly 3 or 4 Times With a Rubber Spatula, to Combine. Add the Cranberry-Nut Mixture and Distribute Evenly, Using as Few Strokes as Possible (the Batter Will not Be Perfectly Smooth). |
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4
Done
|
Quickly Divide the Batter Among the Prepared Muffin Cups. Sprinkle a Pinch of the 1 Teaspoon Sugar Over the Top of Each Muffin. Bake 25 Minutes in Preheated Oven or Until Golden. Let Muffins Rest in Pan For About 2 Minutes. Using a Blunt Knife, Ease the Muffins Out Onto a Wire Rack and Let Cool 15-20 Minutes. |
