Friday, January 9, 2015

Cranberry Orange Muffins


We had a fairly mild December with no snow, unbelievable for Chicagoland, I know.  Now Mother Nature has unleashed the wrath of winter with snow and howling winds.  Welcome to Winter!




My neighbor had a birthday a couple of days ago.  Since I always bake something for his birthday,  he wanted muffins, so I made these Cranberry Orange Muffins. I love the cranberry orange flavors together.  I didn't have any fresh cranberries, so I had to use dried cranberries. You can't find fresh cranberries after Christmas. I usually buy several bags of fresh cranberries, and put them in the freezer for Christmas. I used the last bag to garnish Poinsettias, the drink with champagne and cranberry juice. You should try them, if you have  never had one,  Back to the muffins.


These muffins are dense, not overly sweet, and bursting with flavors of cranberry and orange.  I used orange juice, and orange zest, topped with an orange glaze drizzle. I also added Greek yogurt for extra protein.  These muffins bake up big and tall just waiting for hot cocoa, tea, or coffee. I like my muffins warmed, just sayin'. There's nothing better than warm muffins on a cold day. They make the perfect breakfast on the go, or snack.  My neighbor   loved them.  Happy Birthday Tom!  Enjoy and stay warm!

Cranberry Orange Muffins
.Ingredients:
 
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup orange juice
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour, sift before measuring
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 12 oz pkg fresh cranberries, roughly chopped or 1 cup dried cranberries
  • 1 Tbsp orange zest
Directions:
Cream butter and  sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt and orange juice.

. Sift flour, baking powder, soda, and salt into another bowl; blend into the creamed mixture, mixing well. Do not over beat
 Fold in chopped cranberries
 
Fill muffin cups 3/4 full. Bake in 400 F oven for 18-20 minutes, or until a pick inserted, comes out clean.  Remove muffins to rack to cool.  Glaze when cooled

Orange Glaze
 3/4 cup powdered sugar, sifted
 1 to 2 Tbsp orange juice
 
 Combine powdered sugar,  and orange juice .Drizzle glaze over cooled muffins. Let set before serving. Store leftovers in an airtight container at room temperature.
Adapted from Better Homes and Gardens Cookbooks, circa 1967

4 comments:

  1. We are having the same nasty weather---I'm ready for spring! Lucky, Tom. I'd love these cranberry orange muffins with my tea!

    ReplyDelete
  2. Liz,
    I'm having a cup pf tea with one of these muffins, divine. I love the cranberry orange combination. Stay warm

    ReplyDelete
  3. Cranberry and oranges are so wonderful together, I would love to try this :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  4. Uru,
    Try these muffins! You won't be disappointed!

    ReplyDelete

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