Monthly Archives: October 2013
Don’t you just love the smell in the house when anything is being made with oranges. And what about that beautiful orange colour….so dramatic and alive! Well I have been trying many different recipes that meld cranberries with citrusy flavours like lemon and orange, and have come up with a fluffy, yummy, melt-in-your-mouth kinda muffin – not one of those hard, heavy and dry ones. So give it a try!
Makes 16 muffins
1 cup cranberries
2 large Jaffa (or substitute) oranges
1 large egg
1/2 cup butter (margarine can substitute)
1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
Sugar (coarse granulated sugar is optimum) to sprinkle on top.
Preheat oven to 400F. Fill a muffin tin with muffin papers and set aside. (you’ll need to repeat with 4 more papers after the first batch are baked).
Chop the cranberries by hand with a knife or in your food processor. Set aside.
Use a vegetable peeler to remove the peel from the oranges. Place in a food processor to chop the peel. Leave the peel pieces in the bowl. Then cut off the bottom and top of the oranges and score the pith (the bitter white insides of the oranges). Remove the outer pith and break the orange sections apart. Cut each section into 4 pieces and put into a food processor (or blender) along with the peel and process or blend until pureed. Set aside.
Place the egg and butter in a large bowl and mix well. Add the pureed orange.
Combine the remaining ingredients to the orange mixture and continue to stir until blended.
Fill 12 muffin cups about 3/4 full. There will be enough dough left over to make 4 more. Sprinkle the tops with 1 teaspoon each of granulated sugar.
Bake in preheated oven for 20 minutes; remove from oven and let stand until slightly cooled before removing muffins.
Repeat with remaining dough to make 4 more muffins. Enjoy!