Wednesday, March 28, 2012


Fresh cranberries are available at Thanksgiving and Christmas but
I like to keep them in my freezer to use in this muffin which I
enjoy year round.  The tartness of cranberries and flavor of orange
combine for a great taste sensation.

If the cranberries are large, it is a good idea to cut them in half.

The wet and dry ingredients are folded together just until moistened.

An attractive muffin that is moist and so yummy!


2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt

In a mixing bowl, blend dry ingredients.

2 eggs
½ cup orange juice
grated peel of 1 orange
1/3 cup butter or margarine, melted
2/3 cup plain yogurt
1 cup fresh or frozen cranberries
1 cup chopped pecans

In a small bowl, beat eggs; stir in orange juice, peel, butter and
yogurt.  Stir into dry ingredients with cranberries and nuts, just until
moistened.  Spoon into 12 large greased or paper-lined muffin cups.
Bake in preheated 350° oven or 20 to 25 minutes or
until golden brown.
Yield: 12 large muffins

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