Make cranberry-orange muffins, of course!
What a treat to get to use fresh cranberries, instead of the regular go-to dried cranberries. This time, fresh was actually cheaper!
I made some yesterday to take to a friend's house. I wish I had a picture of her 14 month old sitting happily on the kitchen floor with muffin crumbles in his fat little fingers, and berry juice on his cheeks. He was the picture of absolute bliss. So cute!
These are so moist and delicious--the perfect way to begin a morning :)
Cast of Characters:
♥ 1/4 cup vegetable oil
♥ 1 egg
♥ 2 cups all-purpose flour
♥ 1/2 cup sugar
♥ 2 teaspoons baking powder
♥ 1/2 teaspoon salt
♥ 1 cup fresh cranberries (or dried/frozen)
♥ 1 tablespoon zested orange
Makes one dozen delicious muffins (which, as soon as they're out of the oven, doesn't seem enough for 2 people!)
Heat your oven to 400*F. Line your muffin pan with cupcake liners, or grease the bottoms with cooking spray.
In a large mixing bowl, combine milk, oil, and the egg.
Combine flour, sugar, baking powder, and salt in a small bowl, and mix it all together at once. The muffins will turn out nice and fluffy if you just mix it together with a spoon until the flour is just moistened. (That's hard for a KitchenAid addict like me!)
On a cutting board, coarsely chop the cranberries
Fold in the chopped cranberries
And stir until it's all nice and well mixed
Now, just drop it into the muffin mold