Muffins that are busting with flavors of orange and cranberries. Inspired by fall but great any time of the year.

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Since hubby and I are trying to cut down on how much sugar we consume, I have been searching for recipes with a bit of sweetness to it and will maybe satisfy that urge.

Late in the year, here in Central Florida, its orange season and so I thought an orange-flavored muffin would be great and with it also being fall, how about something with cranberries in it.  I have NEVER cooked with cranberries before because they are not a favorite of mine.

I found a few recipes and came up with my version of Cranberry Orange Muffins. I used craisins instead of cranberries and of course, I had to add dark chocolate morsels which only makes any recipe better.

Cranberry Orange Muffins

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Course: Muffins

Cuisine: American

Servings: 12

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons grated orange rind
• 3/4 cup orange juice or juice of 1 large orange
• 1/4 cup canola oil
• 1 large egg lightly beaten
• 1 bag of Ocean Spray Craisins
• 1/2 bag or more to taste Dark Chocolate Morsels
• 1/3 cup chopped walnuts toasted
• cooking spray

INSTRUCTIONS

• Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in the center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar.
• Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack

NOTES

The recipe says it makes 16, but I used my 12 muffin pan and just filled them to the top (which made the cooking time to 17 min and I also used cupcake liners for easier cleanup. I used fresh juice from an orange.

Adapted from Starbucks Copycat Cranberry Orange Muffins

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Tammy

I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!

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