Sweet, tangy, delicious Cranberry-Orange muffins, fresh from your oven!
Preheat oven to 400 degrees. F
Mix milk with lemon juice in a small bowl and set aside for 15 minutes.
Pour 1 cup boiling water over dried cranberries and let soak for 15 minutes.
Mix flour with sugar and softened butter in a large mixing bowl until you have a coarse mixture.
Add egg to milk and beat with a fork
Drain excess water from cranberries and then add orange zest and orange flavoring. Mix well.
Stir milk and egg mixture into flour until moistened. Do not over mix. Batter should be somewhat lumpy.
Fold in cranberries..
Spoon into prepared muffin tin or use baking cups.
Sprinkle turbinado sugar on top of each muffin.
Bake for 30 minutes or until golden.
Using a jumbo muffin pan, makes 6 muffins
If using a convection oven, convert temperature to 375 degrees.
* you can use a 12 muffin tin by decreasing total bake time to about 20 minutes or until golden.
Ingredients
Directions
Preheat oven to 400 degrees. F
Mix milk with lemon juice in a small bowl and set aside for 15 minutes.
Pour 1 cup boiling water over dried cranberries and let soak for 15 minutes.
Mix flour with sugar and softened butter in a large mixing bowl until you have a coarse mixture.
Add egg to milk and beat with a fork
Drain excess water from cranberries and then add orange zest and orange flavoring. Mix well.
Stir milk and egg mixture into flour until moistened. Do not over mix. Batter should be somewhat lumpy.
Fold in cranberries..
Spoon into prepared muffin tin or use baking cups.
Sprinkle turbinado sugar on top of each muffin.
Bake for 30 minutes or until golden.
Using a jumbo muffin pan, makes 6 muffins
If using a convection oven, convert temperature to 375 degrees.
* you can use a 12 muffin tin by decreasing total bake time to about 20 minutes or until golden.
