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Thursday, November 17, 2011

Cranberry Orange Muffin Recipe

I lived in Pittsburgh from 1994 - 1997 and I worked in coffee shops to support myself while I going through college. One of my favorite coffee shop memories is Cranberry Orange Muffins. I've looked high and low for a replacement muffin with disappointing results. Recently I decided to make my own muffins but finding a recipe has been challenging. Not enough orange for my taste, or a recipe that looks boring. Finally I decided to just create my own recipe based off another successful one I loved over the summer.

Cranberry Orange Muffin Recipe
  • 1 cup of cranberries, diced in food processor
  • 1 Tablespoon of orange juice
  • 1 cup of White Wheat Flour
  • 1/2 cup of sugar
  • 1 teaspoon of baking powder
  • 1/4 cup oil (use your favorite oil or switch with melted butter)
  • 1/3 cup sour cream (or yogurt)
  • 1 egg
  • Turbanado sugar (for sprinkling on top of muffins)
Pre-heat oven to 400.

In medium sized bowl, mix flour, sugar and baking powder. In separate bowl, beat egg, add oil and sour cream. Combine wet, dry and cranberries in one bowl, mix only until all dry ingredients are combined.

This makes 8 regular sized muffins or 24 mini muffins. I use an ice cream scoop for regular size muffins to create an even batter per muffin cup. Once muffins are happily sitting in the muffin tin, sprinkle turbanado on top of each (also known as sugar in the raw at coffee shops).

Bake mini muffins for 12-14 minutes. Bake regular sized muffins for 22-24 minutes.

Best while hot! If you try it please let me know, I love to get feedback!!!

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