Cranberry, Orange, & Walnut Muffins

Name: Cranberry, Orange, & Walnut Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 seedless oranges; 1 cup cranberries, coarsely chopped; 1 cup walnuts, chopped (about 4 ounces); 2 cups flour; 1 tablespoon baking powder; 2/3 cup sugar; 1/3 cup butter, unsalted (melted and cooled); 1 egg; 1 teaspoon sugar

Submitted by Lorraine of AZ

"These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter."

Download

photo by Jaynie J.

Ready In:: 40mins
Ingredients:: 9
Yields:: 12 muffins

ingredients

2 seedless oranges
1 cup cranberries, coarsely chopped
1 cup walnuts, chopped (about 4 ounces)
2 cups flour
1 tablespoon baking powder
²⁄₃ cup sugar
¹⁄₃ cup butter, unsalted (melted and cooled)
1 egg
1 teaspoon sugar

directions

Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.