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Recipe: Orange/Cranberry Muffins

I love making orange/cranberry bread for the holidays. This is the time of year when we find cranberries pretty cheaply at the grocery store, and oranges are pretty decent, being a good stocking stuffer, and fun to preserve with cloves.

This year, instead of making it from scratch, I was hoping to come up with a decent recipe using things we have stored. A short-cut. A quick glance in our baked-goods storage bucket gave me a great idea! Here's the result:

1 package Martha White "Honey Bran Muffin Mix"
2/3 cup orange juice (canned is ok OR liquify small can of mandarin oranges)
1/2 cup cranberries (washed and halved - frozen is ok)
1/2 cup walnuts (optional)

Preheat oven to 425 degrees F. Lightly spray 7 medium muffin cups with spray. (We usually line with paper baking cups when we have them.) Combine muffin mix and orange juice in small bowl. Add cranberries and walnuts. Stir until muffin mix is just moistened. Fill muffin cups 2/3 full. Bake 14-17 minutes or until muffin tops are golden brown. Cool 2-3 minutes in pan. High Altitude: add 1 tablespoon flour to dry mix.

Try these out - what did you think?

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