Orange Cranberry Muffins

This is my very own recipe, a moist, delicious muffin to be enjoyed any time of year, and is especially welcome around Thanksgiving time. It can hold its place nicely as part of a Thanksgiving morning brunch. I make it all the time and can probably put it together with my eyes closed. Tiny bits of orange rind join dried cranberries in this sour-cream-based batter, resulting in an exceptionally moist muffin. I made them last night and little Henry wanted to help, which meant I was using a mixer with my right hand while I balanced a curious 18-month old on my left hip. Did I mention that my beloved, decades-old Kitchen Aid bit the dust? Well, it did succumb after a long and useful life, and it will be a while before it is replaced. We're in a period of appliance mourning right now. Luckily, I have a terrific heavy-duty hand mixer I once bought as back-up. It's risen to the challenge and taken on full mixing responsibility now, though I'm afraid I'm wearing the poor thing out! I don't know if Santa considers requests from 55-year old good girls, but I have been nice! (and S.C., you know the cookies will be great!).

Orange Cranberry Muffins
Makes 1 dozen

Oven - 375 degrees F

• 4 tablespoons butter, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tablespoon orange rind (dried) or 2 tablespoons freshly grated
• 2 eggs
• 1 cup sour cream
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried cranberries, coarsly chopped or 1 cup whole, fresh cranberries
  

Beat butter and sugar very well, until light and fluffy. Add vanilla and orange rind and beat well. Add eggs, one at a time, beating well after each addition. Add sour cream. Beat well.

In separate bowl, mix together flour, baking powder, baking soda, and salt. Add flour mixture to wet ingredients, mixing well. You can beat this for a minute, unlike other muffin recipes.

Toss chopped dried cranberries (barely chopped, mabye in half) or fresh cranberries with about a tablespoon of flour, and fold into muffin batter.

Spray muffin pans with cooking or baking spray (or line with muffin papers). Divide batter among 12 muffin cups (I use a level ice cream scoop for each one).

Bake for 20 minutes or until muffin tops are dry in the center and bounce back to the touch. Cool in pan for about 15 minutes and remove to rack to cool completely. If a muffin sticks to the pan, run a thin knife around the edge to release.

Photo credit: le petit pierogi