|I use the whole cranberries, not chopped so that the muffins are bursting with cranberry flavor. Please make sure the cranberries are completely cooled so that you don’t have 3rd degree burns in your mouth like me…|
|My favorite tugs.|
|I love our harbor, I am so lucky that I can walk here everyday!! I have counted my blessings for 2011 and am very excited for 2012. Happy New Year to you. Love, Nettie|
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange or clementine juice
1 tablespoon grated orange peel
2 tablespoons Vegetable oil
1 1/2 cups Fresh or Frozen Cranberries ( I use whole cranberries)
1/2 cup chopped nuts
Preheat oven to 350ºF. Prepare muffin tins by placing muffin papers inside.If you are doing a photo shoot, leave the Barbie papers for personal use.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Makes 18- 24 muffins, depending on size. This recipe has been linked up with my favorite fabulous blogs!