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Cranberry Orange Muffins!


I had some leftover fresh cranberries from making my Cranberry Chutney so I decided to make muffins and they were so yummy!!!    These were great warm from the oven, but they were good the next day also!!!  The citrus and the tartness of the cranberries went well together.  Here is what you will need:

2 cups self rising flour
1 cup sugar
1 egg, beaten
3/4  cup orange juice
1/4 cup vegetable or canola oil
1/4 cup sour cream
1 tsp. vanilla
1 tsp. orange zest
1 cup fresh cranberries
1/4 cup chopped pecans or walnuts (optional)

Glaze
1 cups confectioners sugar
3 Tbs. orange juice

 Preheat oven to 400 degrees.

In a mixing bowl, mix the flour and sugar.  Stir in the egg, orange juice, oil, sour cream and vanilla just until mixed.  Fold in the orange zest, cranberries and chopped nuts.   

Spray a 12 cup muffin tin with nonstick spray.  Fill each cup 3/4 full.  You can also make 9 of the super large muffins instead.   Place in oven and bake for 20 minutes.  

In a bowl, mix the confectioners sugar and the orange juice for a glaze.   Drizzle over warm muffins. 

*** You can use all purpose flour, but add  1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.


2 comments:

  1. ooooh, where may I look at the Chutney Recipe ?

    ReplyDelete
  2. https://sweetteaandcornbread.blogspot.com/2015/11/fresh-cranberry-chutney.html

    ReplyDelete

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