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Orange Cranberry Muffins
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
4 Tablespoons butter, melted
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
zest of 1/2 an orange
juice of 1/2 an orange
1 1/2 cup Craisins
GLAZE:
1 cup confectionary sugar
3 Tablespoons orange juice
zest of 1/2 of orange
Preheat oven to 425. Spray your muffin tins or line them with muffin cups.
Soak the Craisins in warm water for 15 minutes; then drain. Stir in one tablespoon of the flour to coat the Craisins. Set aside.
Using a large bowl, stir or whisk together the flour, baking powder, salt, and sugar. Add the eggs, butter, oil, buttermilk, vanilla, zest of half an orange, and juice of half an orange. Stir or whisk to completely combine. Fold in the flour coated Craisins.
Spoon the batter into 12 jumbo muffin tins or 24 regular-sized muffin tins. Bake for 16 - 18 minutes for regular-sized or for 20 - 22 minutes for jumbo muffins or just until the center of each muffin is done. Remove from the oven and cool.
Once the muffins have almost cooled, stir together the powdered sugar, the other half of the orange zest, and the orange juice. Drizzle over the muffins.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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