If you remember, I put together a cranberry cookbook for Christmas gifts last year. Here’s another recipe from that cookbook. Introducing Cranberry Orange Muffins. They’re very delicious and can be made any time of year. They were one of my favorites from the book.
Cranberry Orange Muffins
- 2 cups flour
- 1 cup sugar
- 1 ½ tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 4 Tbsp. (1/2 stick) cold, unsalted butter
- 1 egg, beaten
- Grated zest of 1 orange
- ¾ cup freshly squeezed orange juice
- 2 ½ cups fresh or frozen cranberries
Preheat the oven to 350°. Generously butter or spray the muffin cups you will be using.
Sift the dry ingredients together into a large bowl. Using a food processor, cut the butter into the dry ingredients until the mixture is crumbly. Add the egg, orange zest, and orange juice and stir by hand until evenly moisturized. Fold in the cranberries.
Spoon the batter evenly into the prepared muffin tins and bake until done, approximately 20 minutes. Turn out onto a wire rack to cool.