I made some pumpkin cranberry bread around the holidays and had some whole fresh cranberries left over with no idea what to make with them. Turns out we had a perfect Sunday morning breakfast that can be eaten the rest of the week as breakfast on the go or a snack, they would even freeze well if you want to make ahead for company during the holidays. The orange juice and zest in this recipe bring a bright and fresh flavor to the muffins. By using corn meal with the flour it gives the muffin some texture without being completely a corn muffin, definitely something I will have to try with other recipes.
Cranberry Orange Muffins
Source: Soft & Stiff Peaks
yields 10 muffins
1/4 cup oil
1/2 cup orange juice
1 cup flour
1/2 cup corn meal
2 tsp. baking powder
1/2 cup sugar
1/2 tsp. salt
1/2 cup whole cranberries, rinsed
1 tsp. orange zest
Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin, or line the cups with cupcake liners.
Mix the wet ingredients (oil, egg, and juice) together in a large bowl.
Mix the dry ingredients (flour, corn meal, baking powder, sugar, salt, cranberries, and zest) in a second bowl.
Add the dry ingredients to the wet ingredients and mix. It's okay if there are some remaining lumps. Spoon batter into the muffin cups, making sure that all cups are equally filled. Do not fill them all the way but half to 3/4 full so they don't over flow.
Bake for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.