So I was supposed to share this recipe after thanksgiving so that you’d know what to do with any leftover cranberry sauce you might have had or bags of fresh cranberries that may have been left behind besides freezing them ( although you should have done that regardless). Alas, I haven’t been able to blog about this recipe until now. Doesn’t life work out that way sometimes? Oh well, better late than ever I say.
These muffins are so moist and the pairing of cranberry and oranges?…awesomely brilliant!!! Please give the person that came up with that combination, a kudos and a bally who-who!!
Okay…so yeah, these will definitely make someone’s morning, except mine cause I’m me and nothing but complete silence as I sip my coffee makes my morning Sorry, just not exactly a morning person – ya catch my drift? Just look at these babies close up:
Isn’t it just beeee-u-teee-ful? I know, wait till you make them….easy peasy. Aside from the regular ingredients that you use for making muffins, these are the TWO main ingredients:
- ½ cup chopped walnuts
- 1 cup fresh/frozen cranberries, chopped coarsely (SEE NOTES)
- ½ sugar, divided
- 1¾ cups all-purpose flour
- 2 tsps. baking powder
- ¼ tsp. salt
- ¾ orange juice
- ¼ cup vegetable oil
- 1 large egg, beaten lightly
- 1 tbsp. grated orange zest
- Preheat your oven to 350°
- Line 12 muffin-cup tray with paper or foil liners.
- OPTIONAL STEP (But will produce the most flavor): Place walnuts on an ungreased baking sheet. Bake until the walnuts are lightly browned (5-8 minutes) WATCH very carefully that you do not burn the walnuts otherwise you will have to start over again with a fresh batch. Set aside and increase the oven to 400°F.
- Place your chopped cranberries in a medium bowl and stir in 2 tablespoons of sugar. Set aside.
- Combine the flour, remaining sugar (after having used the 2 tablespoons for the cranberries), baking powder and salt in a large bowl and mix well.
- In a medium bowl, combine the orange juice, oil, egg and orange zest and whisk this mixture well to combine. Add this mixture to the flour mixture and stir until just moistened (this is important, you don't want to overmix this or you will have dense muffins).
- Stir in the cranberry mixture and toasted walnuts (don't over-stir).
- Divide the batter evenly among the prepared muffin cups and bake until lightly browned and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack. Can be served warm or at room temperature.
PLEASE NOTE: if you are using frozen cranberries for this recipe, they'll be a lot easier to chop if you chop them while they are frozen, then mix them with the sugar as directed.