It always seems like just about the time that Spring is ending and the temperatures start to climb above 80 degrees, I start wanting things made from cranberries and pumpkin. There are nary a fresh pumpkin or cranberry in sight at the grocery stores, but that doesn’t stop me, because I plan ahead. My freezer has quite a few bags of cranberries and containers of frozen pumpkin puree. Hope you don’t mind, because you may see quite a few recipes using those ingredients in the next month or so. Once the summer heat is truly here, I won’t feel much like baking at all, so I have to get my fix while I can.
I really wanted cranberry orange muffins, but all I had in the produce drawer were a few measly tangerines and some lemons. I juiced what little I could get out of the Cuties and then zested the lemon. It only gave the muffins a tiny hint of citrus. Next time I will make sure there are some oranges around before I make these. Then I will increase the orange juice to 1/2 cup and decrease the milk to 1/2 cup.
1. Info for Cranberry Crumb Muffins
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cranberry Crumb Muffins
- 1 bag frozen cranberries
- 1½ cups sugar, divided
- 2 eggs, slightly beaten
- zest from 1 lemon, chopped
- 1 heaping Tbsp baking powder
- 3 cups flour
- 1 tsp cinnamon
- ⅓ cup brown sugar
- In a bowl, combine the cranberries with ¼ cup sugar and set aside.
- In a large mixing bowl, combine the flour, baking powder, salt and 1 cup sugar. In a separate bowl, combine the eggs, oil, orange juice, milk and lemon zest.
- Add the wet ingredients to the dry and stir until just mixed.
- Fold in the sugared cranberries. Spoon the batter into 18 greased muffin cups.
- Combine the remaining sugar, brown sugar and cinnamon.
- Sprinkle it over all the muffins.
- Bake in a preheated 400 degree oven for 20-30 minutes or until done.
- Let sit in the muffin tin for 5 minutes and then remove to a wire rack to cool.