Ingredients
-
1/4
-
1/4
-
1
-
1
-
1
-
2
-
1/2
-
1
-
1/2
-
3/4
-
-
-
-
-
Directions
Autumn Cranberry-Orange Muffins, These are great to use up leftover cranberry sauce, but I also buy canned to make them , I ended up making a sour cream cake I doubled everything but the flour and substituted 1 1/2 c of sour cream instead of buttermilk Added a teaspoon of both vanilla and orange extracts I only had 1 1/2 cups of whole cranberry sauce left over which was already processed with juice and zest of one orange I put into greased and floured 9×13 pan and baked it for 35 min @ 350 degree oven Frosted it with cream cheese frosting and chopped pecans , I loved these very easy to make muffins and will definately make them often! I doubled the recipie so I could use the whole can of whole cranberry sauce, used diluted sour cream in place of buttermilk because that is what I had on hand I baked them for 20 min @ 375 and that was a perfect temp for my oven I got 24 muffins and used an oiled icecream scoop which makes them a uniform size Thanks so much for posting they are yummy!
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Steps
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1
Done
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Stir Oil and Sugar Together Until Well Mixed. |
|
2
Done
|
Beat in the Egg and Orange Zest. |
|
3
Done
|
Stir in the Cranberry Sauce (canned or Homemade) and Milk. |
|
4
Done
|
in a Separate Bowl, Mix Together Flour, Salt, Baking Soda and Baking Powder. |
|
5
Done
|
Stir Dry Ingredients Into Wet, Mixing Just Enough to Moisten. |
|
6
Done
|
Fill Paper Lined Muffin Cups Half Full and Bake at 400f For 20-25 Minutes. |
|
7
Done
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(note: If You Have No Buttermilk, Substitute by Putting 1 1/2 Teaspoons of Vinegar in a Measuring Cup and Filling to the 3/4 Cup Mark With Regular Milk). |
