Ingredients
-
2
-
2/3
-
1
-
1
-
1/2
-
1
-
1/3
-
1
-
1
-
1
-
3/4
-
1/2
-
-
-
Directions
Dried Cranberry and Orange Muffins,This recipe came from the cookbook More Muffins. It’s great in the fall with your coffee!,Yummy! Moist and not-too-sweet! If you want as a dessert, you may want to increase sugar, but it is a great complement to a cup of coffee. I substituted orange extract for the vanilla and used dried orange peel instead of fresh zest — also did not have buttermilk, so substituted 1 TBSP white vinegar and milk to make a cup. . . made mine with pecans. Note that they “looked” done (lightly browned) at 15 minutes, so the toothpick test is necessary — they were still batter in the middle. . . ended up with 20 minutes.
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Steps
|
1
Done
|
Preheat Oven to 400. Butter Twelve Muffin Cups and Edges Surrounding the Cups. |
|
2
Done
|
in a Large Bowl, Stir Together Flour, Brown Sugar, Baking Powder, Baking Soda, and Salt. in Another Bowl, Stir Together Buttermilk, Oil, Egg, Vanilla, and Orange Peel. Make a Well in the Center of Dry Ingredients; Add Milk Mixture and Stir Just to Combine. Stir in Cranberries and Nuts. |
|
3
Done
|
Spoon Batter Into Prepared Muffin Cups. Bake For 15 to 20 Minutes or Until a Toothpick Inserted in Center of One Muffin Comes Out Clean. |
|
4
Done
|
Remove Muffin Pan to Wire Rack. Cool For 5 Minutes Before Carefully Removing Muffins from Cups; Finish Cooling on Rack. Serve Warm or Cool Completely and Store in Airtight Container at Room Temperature. |
