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Cranberry Orange Muffin



6 cups flour

1 1/2 tablespoon baking powder

1 1/2 tsp salt

3 cups of sugar

the zest of 3 oranges

6 whole eggs

1 tablespoon vanilla

1 cup buttermilk

1/2 cup orange juice

1 1/2 cup canola oil

3 cups cranberries

In a food processor, process the sugar with orange zest for one minute. Poor out the sugar into a bowl. In the same food processor (no need to wash) pulse the cranberries until they are broken down. Poor the cranberries into another bowl. Juice the oranges that you just zested until you get 1/2 cup of juice. Set aside. In a large bowl, combine the wet ingredients: canola oil, orange juice, buttermilk, vanilla, and eggs. In another large bowl, whisk together the dry ingredients: flour, baking powder, salt, and orange zest sugar, and pulsed cranberries Whisk the dry into the wet until it just comes together. Do not over mix. Batter can be portioned immediately into muffin liners or can be refrigerated up to 5 days. Bake at 350^F for 20 or so minutes, until the center springs back when touched. Optional: top with a basic strussel topping or sugar just before baking.

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