Happy Friday everyone! I hope you all have a fabulous weekend before the holiday season really begins. After this weekend will come Thanksgiving, Black Friday, and jam-packed malls for Christmas shopping! Today I’m sharing a recipe with you that would be a great on-the-go breakfast for those shopping spree days. It is a Cranberry Orange Muffin recipe. These muffins are great for those who don’t like very sweet muffins. My mom liked them because they aren’t too sweet. They’re a little tart due to the orange and cranberry but if you add the optional glaze you can’t sweeten it right up!
These call for both white sugar and brown sugar.
I used my Kitchenaid mixer to cream the butter and sugar.
This recipe called for multiple measuring cups. I love my stainless steel measuring cups. I used to have plastic ones, and actually still have them, but I always use the stainless steel ones up first before using the plastic ones.
This recipe calls for fresh orange juice.
The recipe calls for either fresh cranberries or frozen ones. I instinctively went for the frozen cranberries first since I figured I wouldn’t need a whole bag, but I couldn’t find frozen cranberries at any of my local grocery stores! So finally I decided to just use fresh. Why was I hesitant to use fresh? Mostly because I have never cooked with fresh cranberries and I was not confident they would actually cook through and not be hard. But fear not, they worked beautifully! They burst while cooking and are a great texture in the muffin.
You can see the tiny flecks of orange zest in the batter.
Look how the muffins pop over in the tin. When you bake them you start off at a higher temperature for 5 minutes, then you drop it, and this helps them create the nice domes you see. If you would like to make these muffins you can find the recipe at Sally’s Baking Addiction Blog.
Have a great weekend everyone!