Ingredients
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2 cups flour
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2⁄3 cup brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1⁄2 teaspoon salt
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1 cup buttermilk
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1⁄3 cup vegetable oil
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1 large egg
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1 teaspoon vanilla
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1 teaspoon orange zest
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3⁄4 cup dried cranberries
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1⁄2 cup chopped walnuts or 1/2 cup pecans
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Directions
Prep Time: 20 m | Cook Time: 30mins | Serves:
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
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1
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Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups. |
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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. |
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3
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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. |
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4
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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. |
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