CRANBERRY CITRUS MUFFINS
The combination of cranberry and orange is timeless. The sweetness of the orange is the perfect balance to the tartness of the cranberry. I love cranberry orange bread, but I wanted something a little different. Also, muffins are much quicker in the morning than bread, so I came up with this recipe.
These muffins would be perfect for Christmas morning. The cranberries are a Christmas-like red and the citrus will help you wake up. These are perfect for making ahead of time and storing in a Ziploc bag. If you are making them more than a few days ahead you probably should freeze them to help maintain freshness.
You can use this recipe with no changes if you would rather have bread. You will probably have to bake it longer. Also, these are fairly tart muffins. If you don’t think you will like that you can decrease the amount of cranberries, cut them in half or increase the sugar to 1 full cup.
Cranberry Citrus Muffins
Yield: Approximately 12 standard size muffins
3 tbsp unsalted organic butter *Melted and cooled.
1 cup citrus juice. *I used 4 medium oranges and 1 small lemon. Use whatever mix you would like. Strain to remove seeds and pulp. If you are in a hurry you can purchase juice; just make sure its 100% juice no additives.
1 tsp pure vanilla extract
1 egg *Beat lightly before adding to other ingredients.
2 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup organic cane sugar
1/2 tsp fine salt *If all you have is regular salt use even less. Test taste the batter if necessary.
Large pinch of ground cloves
8 oz pkg organic fresh cranberries. * If using frozen, thaw and rinse.
Heat oven to 350. Grease muffins tins or loaf pan. Make sure to get a good coating on there.
Combine all dry ingredients except the cranberries into a large mixing bowl. Use a whisk to blend everything together.
In a smaller bowl combine all wet ingredients. Use a whisk or a spoon to combine.
Slowly add the wet ingredients to the dry. Make sure to stir while doing this. I found a spatula works great for this part. Blend everything together while making sure you do not over mix. Once the dry ingredients look wet its time to stop.
When it looks like this stop! Over stirring creates tough muffins.
Fold in 1/2 of the cranberries. (You can use the other half for your next batch!)
The cranberries are such a pretty addition.
Spoon batter into prepared tins. Bake for approximately 20 minutes.
What do you all like to bake around Christmas time? I’d love to hear what your traditions are.