Orange Cranberry Muffins * (Not IC Safe)

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This is a great muffin recipe because it can be changed into many different flavorful creations – and it only uses one egg (my husband’s allergic).  I had tried the blueberry and chocolate chip variation before, but this time I tried the orange cranberry and used dried cranberries instead.  It turned out beautifully!  I’m including the recipe page with variations.  Just be careful to follow the recipe changes correctly!  What I like is that they are not too sweet.  They freeze beautifully!  This recipe is true to nature, it only makes 12 so if you want more, double it.

INGREDIENTS:

  • 3/4 cup milk
  • 1 tablespoon grated orange peel*
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped cranberries (fresh or dried works).*

*Known IC irritants!

DIRECTIONS:

  1. Heat oven to 400° F.  Grease bottoms only of 12 medium muffin cups with shortening, spray with cooking spray or line with paper cups.
  2. In large bowl, beat milk, orange peel, oil, egg with fork or wire whisk until well mixed. 
  3. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened.  Fold in 1 cup coarsely chopped cranberries.  (Batter will be lumpy).  *If you over mix, the tops will be unattractively peaked.*
  4. Divide batter evenly among muffin cups.
  5. Bake 20-25 minutes or until golden brown.  If baked in greased pan , let stand about 5 minutes in pan, then remove from pan to wire rack.  If baked in paper cups, immediately remove from pan to wire rack.  Serve warm if desired.

 

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