#ORANGE_MUFFIN

[helenfletcher]

These Cranberry Orange Muffins are a variation of the Cranberry Vanilla Muffins which are equally good. Cranberries team up well with other fruits especially orange and nowhere better than in these muffins. One of my most favorite things about Fall is cranberries arriving around the middle of October and this is a perfect recipe to use them in. Other recipes featuring cranberries on my blog you might want to try are, Cranapple PIe, Chocolate Cranberry Curd Tart and Cranberry Pecan Streusel Coffee Cake. From Left to Right. Back Row: All-purpose flour, cranberries. Middle Row: Butter, eggs, granulated sugar, milk. Front Row: orange zest, baking powder, vanilla extract, almond extract, salt. Ingredients Cranberries can be fresh or frozen. If fresh are used, freeze them until hard.Milk can be whole or 2%.Eggs are size large.Orange Zest. A microplaner is best for obtaining the zest. A medium to large orange will yield the amount needed. Butter can be salted or unsalted for this recipe. Instructions Step 1. Butter and granulated sugar in a mixing bowl. Step 2. The butter and sugar creamed together. Step 3. The vanilla and almond extracts along with the orange zest are added to the creamed mixture. Step 4. The extracts and zest added to the creamed mixture. Step 5. One egg at a time is beaten into the batter. Step 6. After both eggs are added the batter will most likely look curdled. That will be fixed in the next step. Step 7. The baking powder and salt to be mixed with the flour. Step 8. The first third of flour added to the mixing bowl. The flour will be added alternately with the milk. Step 9. The first third of the flour mixed in. Step 10. The first half of the milk added. Step 11. The finished batter after 3 additions of flour alternating with 2 of milk. Step 12. The frozen cranberries are placed inside a food processor. Step 13. The frozen cranberries are pulsed in the processor to make smaller pieces. Step 14. The cranberries are added to the batter in the mixing bowl. Step 15. The muffins are filled 3/4 full. This applies to either the mini, regular or Texas size muffins. Step 16. Sanding sugar is sprinkled liberally on top to add a bit of crunch. Variations The number of muffins will increase if adding either of these. 2 cups of Mini chocolate chips can be added. Chocolate, cranberries and orange are a great combination.1 cup of andy coarsely chopped nuts can be added. For extra flavor toast the nuts at 350°F for 7 to 10 minutes depending upon the nut. Cool before chopping. Storage These muffins can be stored for several days at room temperature or frozen for longer storage. Thaw at room temperature. Top Tips Freezing the cranberries before adding them to the batter keeps the batter from turning that dreaded gray color from fruit juices. Chopping them in the food processor and immediately adding them to the batter and filling the muffin tins keeps the color vibrant and inviting. To use or not to use paper liners? The muffins bake up softer and stay more moist if paper liners are used. If they are baked directly in sprayed pans, they brown much faster and the outside of the muffins are sturdier.