12.01.09

Recipe: Angie’s Cranberry Orange Nut Muffins

Posted in General, Recipes at 2:32 pm

(Actual Photo taken of Angie’s Muffins – didn’t they come out pretty?)
This recipe makes some of the moistest muffins I’ve ever made. You can omit the nuts if you’d like or are allergic. These zesty beauties bake up to be very dense and the sweet orange flavor of the muffins is offset by the tartness of the fresh cranberries. The kids just loved them when I fixed them last Sunday morning.  Pair them with a cold glass of milk or a hot cup of coffee and they’re some kinda good!! Enjoy my recipe! Bon Appetit!!

Ingredients:

2 cups all-purpose flour

1 cup brown sugar

1 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons orange zest

1 1/2 teaspoons ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup vegetable oil

3/4 cup orange juice

1 teaspoon vanilla extract

2 eggs, beaten

3 cups fresh, whole cranberries, chopped

1 1/2 cups chopped walnuts

Preheat the oven to 350 degrees. Spray or fill a 12 cup muffin pan with muffin papers.
In a separate bowl, mix the cranberries, sugars, walnuts, vanilla, and orange juice together and set aside.
In another bowl, combine the flour, baking soda, baking powder, salt, orange zest, nutmeg, cinnamon, and ginger.  Then fold in the oil and the eggs until mixture is crumbly.  Slowly add the cranberry mixture and then pour into the muffin tins.  Bake for 25 minutes or until muffins are brown.

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