These Cranberry & Orange Muffins are so light and healthy that they would make a perfect quick breakfast in the morning accompanied by some yogurt and a banana. I apologize that there is no picture, but the day I made them, my camera was dropped on the floor and completely dismantled. They turned out a light orange color with bursts of red from the craisins. They are not only yummy, but pretty too!
Tomorrow's Muffin: Caribbean Pineapple & Raisin Muffins
Psalm 103: 1-5 (the Message)
"O my soul, bless God. From head to toe, I'll bless his holy name!
O my soul, bless God,
don't forget a single blessing!
He forgives your sins—every one.
He heals your diseases—every one.
He redeems you from hell—saves your life!
He crowns you with love and mercy—a paradise crown.
He wraps you in goodness—beauty eternal.
He renews your youth—you're always young in his presence."
Tomorrow's Muffin: Caribbean Pineapple & Raisin Muffins
Psalm 103: 1-5 (the Message)
"O my soul, bless God. From head to toe, I'll bless his holy name!
O my soul, bless God,
don't forget a single blessing!
He forgives your sins—every one.
He heals your diseases—every one.
He redeems you from hell—saves your life!
He crowns you with love and mercy—a paradise crown.
He wraps you in goodness—beauty eternal.
He renews your youth—you're always young in his presence."
~~~~~~~~~
Cranberry & Orange Muffins
Ingredients:
oil or melted butter, for greasing (if using)
1 1/2 cups dried cranberries (I used Craisins)
3 tbsp fresh orange juice
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup superfine sugar
2 large eggs
1 cup milk
6 tbsp canola oil
finely grated rind of 1 orange
Directions:
Put the cranberries in a bowl, add the orange juice, and let soak for 1 hour.
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the milk, oil, and orange rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the soaked cranberries. Stir gently until combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.
Cranberry & Orange Muffins
Ingredients:
oil or melted butter, for greasing (if using)
1 1/2 cups dried cranberries (I used Craisins)
3 tbsp fresh orange juice
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup superfine sugar
2 large eggs
1 cup milk
6 tbsp canola oil
finely grated rind of 1 orange
Directions:
Put the cranberries in a bowl, add the orange juice, and let soak for 1 hour.
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the milk, oil, and orange rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the soaked cranberries. Stir gently until combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.
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