Cranberry Delicious Muffins

Cranberry Delicious Muffins

Nothing like warm muffins right out of the oven.

We also like Cranberry Sour Cream Muffins, page 41 Tastes & Treasures cookbook. It is from historic Garlands Oak Creek Lodge.

Ingredients:
2 large oranges
2 cups whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup fat-free plain Greek yogurt
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
1/2 cup sweetened dried cranberries, chopped

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups (foil ones work best) and spray baking cups with nonstick spray.

Using a fine grater, zest oranges into a bowl (you'll need 1 tbsp.); set bowl aside.

Cut oranges in half. Over a mesh strainer, juice orange halves into a measuring cup until you have 3/4 cup juice. Discard oranges and set juice aside.

In a large bowl, combine flour, baking powder, baking soda, salt, and ginger. Mix in 1 tbsp. orange zest.

In another bowl, combine yogurt, egg substitute, and sugar. Add the 3/4 cup of juice from oranges and 1/2 cup water. Whisk to combine. Add wet mixture to flour mixture. Stir until just mixed and smooth. (Do not over-stir.) Sprinkle in dried cranberries and gently stir.

Evenly spoon batter into the lined cups of the muffin pan. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Enjoy!

MAKES 12 SERVINGS

Strawberry Shortcake Muffins

Recipe exchanges bring new ideas. This muffin recipe (page 41 in Tastes & Treasures) takes the one from Garland's Oak Creek Lodge to a different level with the addition of heavy whipping cream instead of sour cream. Great to make with either Strawberries, Cranberries or Blueberries .
Tobe Daum made the Blueberry Muffins for a League meeting. Yummm.
Strawberry Shortcake Muffins from recipe exchange

Ingredients:
2 cups flour
2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter
1 egg
1 cup heavy whipping cream or 1/2 cup whipping cream and 1/2 cup orange juice (I prefer the cream and juice)
1 teaspoon vanilla
1 cup fresh strawberries diced

Directions:
Mix flour, baking powder, and sugar in medium bowl. Cut in butter.
In another bowl, mix egg, vanilla, whipping cream, and orange juice.
Add egg mixture to flour mixture and mix with a spoon. Gently fold in strawberries.

Spoon batter into greased muffin tin or use paper liners. Bake at 350 for 20 t0 25 minutes. Check at 18 to 20 minutes. Tops of muffins remain light. Cool before removing from pan.
Makes 12 muffins.