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 cranberrys and of course I had to add dark chocolate morsels which only makes any recipe better.
Cranberry Orange Muffins
- 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
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
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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