Cranberry & Orange Muffins
- 2 cups of flour
- 2/3 cups sugar
- 1/3 cup sugar (for macerating cranberries)
- sugar crystal sprinkles
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups orange juice
- zest from 1 large orange
- 1/4 cup canola oil
- 1 egg
- 1 cup of fresh or frozen cranberries, halved
* If you decide to use fresh cranberries, first rinse them in a colander of cool water and drain. Cut each cranberry in half. Mix 1 cup of halved cranberries in a bowl of 1/4 cup of sugar. Let macerate (soak) for at least 3 hours. Rinse sugar off the cranberries and drain before adding to mix.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in cranberries.
Coat muffin pan with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle the sugar crystals on top of batter. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Try it and let me know what you think.