I often make these muffins ahead of time so then can be quickly reheated for a breakfast treat. The orange flavor is delightful.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup buttermilk
- 1/3 cup orange juice
- 1/3 cup butter, melted
- 2 teaspoons grated orange peel
- 3/4 cup dried cranberries or raisins
- 1/2 cup chopped pecans
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange peel; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
- Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
Originally published as Orange Cranberry Gems in Country February/March 2005, p49
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