Orange Cranberry Gems

Name: Orange Cranberry Gems
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 2/3 cup buttermilk; 1/3 cup orange juice; 1/3 cup butter, melted; 2 teaspoons grated orange zest; 3/4 cup dried cranberries or raisins; 1/2 cup chopped pecans

I often make these muffins ahead of time so then can be quickly reheated for a breakfast treat. The orange flavor is delightful.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2/3 cup buttermilk
1/3 cup orange juice
1/3 cup butter, melted
2 teaspoons grated orange zest
3/4 cup dried cranberries or raisins
1/2 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange zest; 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 in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts

1 each: 225 calories, 9g fat (4g saturated fat), 32mg cholesterol, 248mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 4g protein.

Originally published as Orange Cranberry Gems in Country February/March 2005

Reviews

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Average Rating:

Karen

Jan 4, 2018

First of all was not impressed with these as taste like biscuits. Had to add more milk as batter was so thick. Had to turn on broiler to brown and too they did not have the taste of orange. I will take this off my list of recipes to make in the future. Needs to be addressed in ingredients if these are suppose to be muffins and not biscuits. These were also heavy dough tasting biscuits.
Marginaskitchen

Mar 26, 2014

The orange flavour did not come through. The muffins are a bit heavy and not nice and fluffy.
SherylCY

Apr 26, 2010

The first time I made this recipe I found there to be far too much liquid in the recipe. The batter was extremely thin and the batter spillid over the edge rather than rising like they should. I did enjoy the flavor however; I was determined to modify the recipe so that the muffins would rise properly and not over flow the muffin tin. I reduced the buttermilk from 2/3 cup to 1/2 cup; I redeced the Orange juice from 1/3 cup to 1/4 cup. With these 2 modifications the muffins rose properly, were moist and the flavor was wonderful.