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2012-11-12 23.26.52

So…since we have staff meetings on Tuesdays for all of the program coordinators and I had began the practice of bringing in muffins for said meetings, I figured it would be a good way to kill two birds with one stone to just do a muffin of the week post.  I had actually came up with this idea a while ago…but George had me working double time yall.  I’mma try to do better in the new year I promise! 🙂

So we’ll see how long this lasts.

Cranberry Orange Muffins

Ingredients 

  • 2 c flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 package or craisins
  • 1 egg
  • 3/4 c orange juice
  • 1/4 c oil
  • 1 tsp orange zest
  • extra sugar for decoration (optional)

Combine the dry ingredients: flour, sugar, baking powder, baking soda and salt in a bowl and whisk them together.

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In a medium saucepan, add the orange juice and the craisins and bring to a boil.  Reduce to a simmer for about 10 mins so that the craisins plump.  Drain the craisins and add them to the dry ingredients but reserve the orange juice and allow it to cool.

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Add the cooled cranberries to the dry ingredients and whisk slightly to coat the cranberries.  You do this so that all the cranberries don’t sink to the bottom of the muffins.

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Meanwhile, whisk the egg, oil and orange zest together in a separate smaller bowl.  Add the cooled orange juice and combine.  Add this mixture to the dry ingredients and stir enough to combine but not to over-work.

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Line a muffin pan with liners or either use oil and flour to grease the pan.

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Fill the cups about 3/4 full with the batter and sprinkle with the decorative sugar.

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Bake for about 20 mins until the tops are browned and the middles are set.  Allow to cool before serving.

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Enjoy!

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