Autumn Cranberry-Orange Muffins
photo by Krsi Sue
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1⁄4 cup sugar
- 1⁄4 cup oil
- 1 egg
- 1 teaspoon orange zest
- 1 cup whole berry cranberry sauce
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk
directions
- Stir oil and sugar together until well mixed.
- Beat in the egg and orange zest.
- Stir in the cranberry sauce (canned or homemade) and milk.
- In a separate bowl, mix together flour, salt, baking soda and baking powder.
- Stir dry ingredients into wet, mixing just enough to moisten.
- Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
- (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
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Reviews
-
I ended up making a sour cream cake. I doubled everything but the flour and substituted 1 1/2 c of sour cream instead of buttermilk. Added a teaspoon of both vanilla and orange extracts. I only had 1 1/2 cups of whole cranberry sauce left over which was already processed with juice and zest of one orange. I put into greased and floured 9x13 pan and baked it for 35 min @ 350 degree oven. Frosted it with cream cheese frosting and chopped pecans.
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I loved these very easy to make muffins and will definately make them often! I doubled the recipie so I could use the whole can of whole cranberry sauce,I used diluted sour cream in place of buttermilk because that is what I had on hand.I baked them for 20 min.@ 375 and that was a perfect temp. for my oven.I got 24 muffins and I used an oiled icecream scoop which makes them a uniform size.Thanks so much for posting ...they are yummy!
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delicious very easy to make. used a whole can of sauce by mistake but maybe the fact i used powdered buttermilk and slightly less water saved my mistake.i also used half a cup of wholemeal to replace the white flour. these tasted fantastic straight out of the oven unlike some muffins. a worth while was to that extra cranberry sauce!1 thankyou for such a great simple recipe. made 18 muffins with this so good value for money!
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Tweaks
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I loved these very easy to make muffins and will definately make them often! I doubled the recipie so I could use the whole can of whole cranberry sauce,I used diluted sour cream in place of buttermilk because that is what I had on hand.I baked them for 20 min.@ 375 and that was a perfect temp. for my oven.I got 24 muffins and I used an oiled icecream scoop which makes them a uniform size.Thanks so much for posting ...they are yummy!
RECIPE SUBMITTED BY
April, 28 2006: Sadly, the Recipezaar community lost of our members last Saturday. Momthecook #2 will be missed, especially by her friends in the Saturday night chats. --Recipezaar Editor
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I am a housewife and mother of a beautiful son and twin daughters. I have a 6 month old grandson. I have self-published a cookbook, titled "Mom's Cookbook", and have sold over 300 copies, some as far away as Hong Kong. I am currently working on a second cookbook, aimed at today's young people, who don't seem to be getting any training at home.
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