Orange Cranberry Muffins

This is a great recipe. It's easy, too - just stirred together, no mixer required. It bakes up light, and firm yet tender, and comes out of a prepared muffin tin like a dream. I adapted this recipe from one I found on allrecipes.com for a great basic buttermilk muffin. There are enough changes to the recipe to make it my own, and you can too with whatever you imagine. The original recipe included nutmeg which I omitted for this citrus-y version. Anyway, compare the linked original to my adaptation, and go on to create whatever muffin your heart desires!

Helpful hint of the day: use a levered ice cream scoop (standard size) to measure and drop dough into muffin cups. It makes the job so much easier!

ORANGE CRANBERRY MUFFINS
Makes 1 dozen
Preheat oven - 375 degrees F

Ingredients:
2 1/4 c. all-purpose flour
1/2 c. granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1 egg lightly beaten
1/2 cup buttermilk (or 1/2 cup milk soured with 1 tablespoon white or cider vinegar - let sit 5 minutes)
1/2 cup orange juice
1 teaspoon vanilla extract
fresh zest of 1/2 an orange (about a generous tablespoon fresh, or a teaspoon dried)
2.5 oz. dried cranberries (half a 5 oz. package) tossed with a tablespoon of flour. The flour keeps them suspended in the batter. You can use more cranberries if you like.

Directions:
Prepare muffin pan by spraying well with cooking or baking spray rather than using paper liners.

In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix together buttermilk, orange juice, beaten eggs, melted butter, and vanilla.

Pour milk mixture into flour mixture and, with a fork, mix together just until all dry particles have been incorporated.  Make sure it's all mixed in, especially at the bottom of the bowl. Wait a few minutes - the batter will become light and fluffy before your eyes as the acids in the buttermilk react with the leavening (baking powder and soda).

Gently but completely fold in cranberries and orange zest.

Drop batter into prepared muffin cups.

Bake for 18 minutes or until edges begin to brown and muffins spring back when pressed lightly in the center.

Remove from oven and cool on wire rack for about 15-20 minutes. Remove muffins from pan and cool completely.

Here are photos of the process:

Beautiful orange!

Microplane was a birthday gift from
my great friend, Claire!

This is what the batter looks like
when the buttermilk reacts with the baking powder and soda.

And a little sugar on top...

You can see the orange zest!

On my really cool cooking rack
from King Arthur Flour!

Picture perfect...

And a close up!

Enjoy every bite!

AND, here's a recent photo of Henry and Peter, visiting on a Sunday morning. They're getting SO big, so fast. I want to slow down time!!!

Henry and Peter visiting Grandma
on a recent Sunday morning