- 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 bowl, combine the flour, sugar, baking soda and salt. In another bowl, beat 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 comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.
Reviews forOrange Cranberry Gems
"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."
"The orange flavour did not come through. The muffins are a bit heavy and not nice and fluffy."
"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."