I also tried a new recipe from The Martha Stewart Cookbook for Cranberry-Orange Muffins. I’ve been wanting to make them for some time, but was waiting until the fresh cranberries went on sale. And….this week they finally did! So, here’s the recipe:
(makes 60 1 1/4-inch muffins)
2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
4 tablespoons (1/2 stick) cold unsalted butter
1 egg, beaten
Grated zest of 1 orange
3/4 cup freshly squeezed orange juice
1 1/2 cups fresh cranberries
Preheat oven to 350 degrees. Generously butter or spray with vegetable cooking spray the muffin cups or tins you will be using.
Sift the dry ingredients together into a large bowl. Using a pastry blender, cut the butter into the dry ingredients until the mixture is crumbly. Add the egg, orange zest, and orange juice, and stir by hand just until evenly moistened. Fold in the cranberries.
Spoon the batter evenly into the prepared muffin tins and bake until done, approximately 20 minutes.
I should say that although this is a muffin recipe, I actually poured all the batter into a loaf pan to make a loaf of Cranberry-Orange Bread! The youth at our church are having a bake sale this Sunday, and I believe it will be much easier to take one simple loaf of bread as opposed to 60 mini-muffins. I did, however, make several mini-muffins with some of the batter, just because I was dying to try one! They are very good. The muffins came out moist and flavorful. Definitely worth making again!
Anyways, here’s a picture of the batter just before I put it in the oven:
And, a picture when it came out:
Since I spent quite a bit of time in the kitchen today, I kept it simple for dinner by making a pot of chili out of some leftover taco meat from Sunday. Throw in a couple cans of beans and tomatoes, and you’re good to go! It’s always nice to have a simple, easy meal when you need one.