Cranberry Orange Muffins

I made these muffins over the weekend for breakfast and they were a big hit. I'm so glad we have some left because they are an easy quick breakfast to bring to work. I love the combination of the sweet cranberries with the citrus. These would also be great for Thanksgiving instead of a traditional dinner roll or piece of cornbread. 

Ingredients:

1 Cup Dried Cranberries

1/2 Cup Orange Juice

2 Cups Flour - Sifted

1/4 Tsp Salt

2 Tsp Baking Powder
1/2 Cup I Can't Believe it's not Butter - Softened
2 Eggs
1/2 Cup Skim Milk
1 Tsp Grated Orange Zest
2/3 Cup + 2 Tbsp Sugar

Adapted from: www.foodnetwork.com

Start by preheating your oven to 375. In a small pot over medium heat pour in the orange juice and the dried cranberries. Bring to a simmer for about 2 minutes. Take the pot off of the heat and allow the cranberries to cool and plump up soaking up some of the orange juice.

In your stand mixer bowl using the paddle attachment combine the softened margarine or butter, 2/3 cup of sugar and orange zest. Mix on high for about 2 minutes until light and fluffy. Then add one egg at a time, beating well after each addition.

 After a few minutes of allowing the cranberries to soak up the orange juice pour them into a strainer and remove the excess liquid. Set them aside.

In a separate medium sized bowl combine the baking powder, salt and sifted flour. Scrape the sides of the stand mixer bowl so that the batter is together. Fold in 1/3 of the dry ingredients to the batter and mix until just combined.

Then pour half of the milk in and again mix until just combined. Alternate between adding dry ingredients and milk until everything has been added to the batter.

Fold in the now juicy cranberries. Do not over mix. Using an ice cream scooper divide the dough evenly into a muffin tin that has filled with muffin liners. If sure if you wanted to do mini muffins that would work just as well. Use the remaining 2 Tbsp of sugar to sprinkle over top of the muffins.

 Bake for 25 minutes or until the muffins tops are golden brown. Cool in the tin or on a drying rack for 5-10 minutes and serve warm.

Enjoy!! - Nicole

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