Early morning cranberry muffins? Don’t mind if I do.
When we were hosting Thanksgiving a couple of weeks ago (already? Pfft. It isn’t 2-ish weeks until Christmas or anything … nope … ), I jumped on the cranberry train pretty quickly and without much hesitation. Cranberry sauce, cranberry bread, cranberry, well, everything, if my fall-flavored taste buds had anything to say about it.Inspired by Mom’s Cranberry Bread recipe, I concocted these Cranberry Orange Walnut Muffins, pirating the BHG muffin recipe (as I often do) by adding that oh-so-seasonal trio of flavors.
While I’m currently in a bit of a “less white flour” kick (details, however few, coming in a future post), these muffins still totally hit the spot on a Saturday morning. Cup of coffee, newspaper (or, for those in the 21st century, their favorite newspaper’s web site), and one of these tart, nutty bad boys with some butter? Now that’s what I call breakfast.
Cranberry Orange Walnut Muffins — makes 12 – 15 normal-sized muffins, or up to 24 mini-muffins. Adapted from Better Homes & Gardens’ Muffins Recipe.
- 1 3/4 cup white flour (optional: substitute up to 1/2 cup for wheat flour)
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, beaten
- 2/3 cup milk
- 1/4 cup orange juice
- 1/4 cup oil
- 1 cup fresh cranberries, chopped (OR 1/2 cup dried cranberries, roughly chopped)
- Zest of 1 orange (grate with the second-smallest side of your cheese grater)
- 1/2 cup walnuts, roughly chopped
Here’s what you do:
- Preheat oven to 400 ° F. Spray the cups of a muffin tin lightly with Pam, or line with 12 muffin liners; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Using your spoon / whisk, make a well in center of dry ingredient mixture.
- In another bowl combine egg, milk, OJ, orange zest and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. (Your batter should be lumpy — overmixed batter makes for bad-chewy muffins. Ugh.)
- Gently fold cranberries and walnuts into batter. Spoon a hefty spoonful of batter into each cup, filling at least 2/3 full.
- Bake for 18 to 20 minutes or until tops are golden brown and a toothpick comes out clean. Cool in muffin cups (or bare-naked — eek! — if you didn’t line your tin) on a wire rack for 5 minutes. Serve warm.
What are your favorite varieties of muffins? Do you guys ever bake with natural ingredients, or do you stick to the classic all-purpose flour and white sugar? Cranberry junkies among you, I hope? Enjoy!