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Archive for January 12th, 2011

Winters the time when oranges and cranberries are in abundance at stores and farmer’s markets.  I stock pile on these items this time of year while prices are reduced.  The oranges are first zested, then thrown into a juicer. The zest and the juice frozen in ice cube trays for use during the long summer months ahead.  I freeze cranberries too.  Some go into making canned cranberry jell or whole cranberry sauce,  but I also make sure to freeze some whole or halved also for making into muffins and other delights.  Orange-Cranberry Muffins one of those.

Orange-Cranberry Muffins. (6 -8 muffins)

2 cups all purpose flour

1/4 – 1/2 cup sugar (depending on desired sweetness)

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp grated orange peel (zest)

3/4 cup  fresh orange juice (can also use made from concentrate)

2 eggs beaten well

6 tbsp butter (I prefer butter which is all natural ingredients to margarine)

1 – 1 1/4 cups fresh cranberries  (whole or course chopped)

(You can opt to add walnuts or other nuts if you desire.  1/4 cup usually is suitable.)

Preheat oven to 350 degrees.  Combine first five ingredients in mixing bowl.  Add juice, eggs, butter, cranberries and nuts (if using).  Stir until moistened and no flour lumps remain.  Spoon 2/3 full into greased muffin tins or cupcake liners.  Bake for 25-30 minutes or until lightly golden and passing toothpick test.

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