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| Description: |
| Keep Cranberries in the Freezer to Make These Tangy Muffins Any Time of the Year |
| Cooking Time: |
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Bake 15 to 20 minutes |
| Orange-Cranberry Muffins | | |
| Ingredients: |
| 1-3/4 cups |
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all-purpose flour |
| 1/3 cup |
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C&H Pure Cane Granulated Sugar |
| 2 tsp. |
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baking powder |
| 1/4 tsp. |
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salt |
| 1 |
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egg, lightly beaten |
| 3/4 cup |
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milk |
| 1 tsp. |
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orange rind, finely grated (increase if stronger orange flavor desired) |
| 1/3 cup |
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melted butter or vegetable oil |
| 1 cup |
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cranberries, coarsely chopped |
| 2 tbsp. |
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C&H Pure Cane Granulated Sugar |
| Instructions: |
| Preheat oven to 400°F. Lightly grease muffin pans or line with paper bake cups. In large bowl, combine flour, sugar, baking powder and salt. Make a well in center of dry ingredients; set aside. In another bowl, combine, egg, milk, orange rind and oil; add to flour mixture all at once. Stir until just moistened; batter will be lumpy. Combine chopped cranberries and 2 tablespoons of sugar and fold into batter. Spoon batter into muffin cups, filling each two-thirds full. Bake 15 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups. Spread glaze on cooled muffins or offer on the side.
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| Ingredients |
| 1-1/4 cups |
|
C&H Pure Cane Powdered Sugar |
| 1/4 tsp. |
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orange rind, finely grated (increase if stronger orange flavor desired) |
| 2 to 3 tbsp. |
|
orange juice |
| Instructions: |
| In small bowl, mix all ingredients until desired glaze consistency. |
| Serving Size: |
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Makes 10 to 12 muffins |
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