One of the reasons I love this time of year can be described as perfectly round, red and deliciously tart…fresh cranberries!. I’ve seen the cranberry bogs in Michigan but only recently discovered that cranberries have been grown and harvested in Oregon since 1885!
I stopped by my favorite produce market here yesterday and picked up a half gallon of fresh cranberries. Cranberries are perfect in the wonderful “cranberry & pineapple jello salad” and, most especially, cranberry & orange muffins. Decided on a recipe for Cranberry-Orange Muffins which I found on Cooks.com. These may be the BEST muffins I’ve ever had!
Cranberry Orange Muffins
1 stick softened butter (1/4 pound)
1 & 1/4 cups sugar
1 & 1/2 cups BUTTERMILK (I love cooking with buttermilk!)
1/2 cup orange juice CONCENTRATE
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon allspice
1/2 teaspoon salt
1 & 1/2 cups fresh cranberries
Dice half of the cranberries, leaving other half whole. Sift together flour soda, salt and allspice. Preheat oven to 425 degrees. Grease tins for 20 to 24 muffins (or use liners)…I used PAM spray.
Cream together butter and sugar until light. Add eggs and beat until fluffy. Add buttermilk and orange juice concentrate and mix well. Add all of cranberries and one-half of flour mixture and mix lightly. Add rest of flour and mix just to moisten. Do not overmix or muffins will be tough. Fill muffin tins 3/4 full; sprinkle muffins with 1 teaspoon sugar (I just used a big pinch of sugar per muffin) and bake approximately 18 minutes. Test by pushing on top; when tops spring back, they’re done. Serve Warm.
Hmmm…I WAS going to freeze ALL the rest of the cranberries, but these are going sooo fast, think I’ll have to make another batch and THEN freeze the rest! Enjoy….