This Just In

I went to the U.P. this past weekend and picked up some dried cranberries at a cranberry farm there.? Today I zested and juiced half a dozen oranges and made these delicious muffins afterward.? If you try this recipe, let me know if you tweak it at all, what you do and how you liked the finished product.

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Cranberry Orange Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2/3 cup buttermilk
• 1/3 cup orange juice
• 1/3 cup butter, melted
• 2 teaspoons grated orange peel
• 3/4 cup dried cranberries or raisins
• 1/2 cup chopped pecans

Directions:

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange peel; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
??? Fill greased muffin cups three-fourths full. Bake at 375? for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.?Yield:?1 dozen.

Stacey’s notes: I left out the pecans and added extra cranberries, and doubled the recipe.? I used two tablespoons of freshly grated orange zest instead of dried, and fresh squeezed orange juice.? This recipe made exactly two dozen nice sized muffins that taste wonderful.

Enjoy!

S.