Orange Cranberry Muffins

A few weeks ago our well-loved neighbors sold their house and moved about 30 minutes away. The kids were devastated because every minute they weren’t schooling it seemed they were together. The pain was eased when they were able to visit together twice since then. When the neighbors sold their refrigerator, they brought over some things for our family, among them a bag of cranberries. So I mixed up a large batch of muffins and sent a bunch back to their house, because cranberries in muffins are easier to keep and munch than frozen cranberries and moving is a time that is difficult in the kitchen. All the things you might do rather than eat out are made more difficult by the fact that the pans and tools of the kitchen have already been packed and are they still here or at the new place? I’m glad we haven’t had to move in more than 10 years and we keep postponing our intent to move.

I thought these muffins had a good flavor, not too sweet, and made a good breakfast. The kids didn’t like them as much, probably due to the tangy taste that I enjoyed. I thought the sprinkling of sugar on top was just perfect, but if you prefer your muffins to be a little sweeter, than feel free to add another 1/2 c. sugar to the batter.

Orange Cranberry Muffins

1 1/2 c. sugar
1 Tbsp. grated orange zest

4 c. flour
1 Tbsp. baking powder
1 t. salt

1 c. orange juice
1/2 c. plain yogurt
1/4 c. applesauce
1/4 c. oil
2 egg, beaten

2 c. chopped fresh or frozen cranberries

sugar

Preheat oven to 375 F. Spray muffin tins with non-stick spray or line with paper cups; set aside.

With your fingers, rub the orange zest into the sugar in a large bowl. Stir sugar, flour, baking powder, and salt together; set aside.

In a medium bowl, stir the orange juice, yogurt, applesauce, oil and egg. Pour into the dry ingredients and stir until moistened; don’t overmix. Fold in chopped cranberries. Spoon into prepared muffin tins. Sprinkle tops with a pinch of sugar.

Bake 18-20 minutes or until a tester comes out clean. Cool in tins for 5 minutes; remove from pan and cool on wire rack.

Makes 24 muffins.

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One Response

  1. I think I would like the slightly tart flavour of the cranberries in these muffins 🙂

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