When it’s rainin’ in Los Angeles …or, should we say, monsoonin’- and you don’t want to take a chance on getting’ lost in some sinkhole – (Lord help us!) it might just be the perfect time to stay at home and bake these here dee-lish-us sweet, moist, and tangy Fresh Orange-Cranberry Muffins. YUM!
Fresh Orange-Cranberry Muffins
Recipe by: Bobbi Jo Lathan
Recipe type: Breakfast - Brunch
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
INGREDIENTS
1 stick butter (unsalted)
½ cup sugar
¼ cup light brown sugar
½ teaspoon salt
2 teaspoons vanilla extract
2 tablespoons evaporated milk
2 eggs (beaten)
½ cup plain yogurt
2 tablespoons orange zest
2 tablespoons freshly squeezed orange juice
2 cups flour
½ teaspoon baking powder
1 ½ cups fresh cranberries
INSTRUCTIONS
Preheat your oven to 375° F.
Grease yourself a 12-count muffin tin or line the cups with cupcake paper liners.
Now, in a big mixing bowl, mix together your butter, brown and regular granulated sugar, salt, vanilla extract and evaporated milk.
Then add the beaten eggs and blend well.
Once that’s blended, add the yogurt, orange zest and orange juice and stir ‘til that’s all blended. (Or as Grandmama Watson used to say, “Mix ‘til used.”)
Next, add the flour and baking powder and once that’s all blended, fold in the fresh cranberries.
Now, spoon out your muffin batter into the prepared muffin tins and fill each tin about ¾ of the way up the sides.
Bake the muffins at 375° (350° if your oven cooks hot) for 20 minutes until golden.
You can stick a toothpick into the center of a muffin, and if it comes out clean, they’re done.
Take them wonderful smellin’ muffins out of the oven when they’re done and let them cool for about 10 minutes before serving ... if you can wait that long! ‘Cause they smell and look sooo good! Sweet, tart and yummy! Enjoy!
NOTES
If you like, you can make a little glaze to drizzle over the muffin tops by adding 1 cup of powdered sugar and 3 tablespoons of orange juice.