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Cranberry Orange Muffins From Scratch |
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Ingredients
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* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons light brown sugar, firmly packed
* 1 cup quick cooking oats
* 1 egg, beaten
* 2 tablespoons butter, melted
* 1/3 cup evaporated milk
* 3/4 cup cranberry orange relish (*use leftovers if you have them)
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Directions
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1. Preheat oven to 425 degrees and prepare muffin tin with paper cups or grease and flour.
2. In a large bowl, stir or sift together the flour, baking powder, baking soda, and salt.
3. Add the brown sugar and oatmeal and stir until well combined.
4. To the dry ingredients, add all the remaining ingredients, stirring until the dry ingredients are just moist, don't over stir.
5. Fill the muffin cups about 2/3 full.
6. Bake at 425 degrees for 12 to 15 minutes or until golden brown on top.
7. Remove from oven and let cool slightly, then remove muffin cups to a cooling rack to cool completely.
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Story
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This is a great way to use up the cranberry-orange relish from the holiday meal. But, if you don't have any leftovers handy and still want to make these, it's easy to whip up a batch of relish to use.
Put about 1 cup of fresh cranberries along with 1/4 of a small fresh orange in the food processor and pulse until the combined well and orange is chopped small. Add enough sugar to taste and pulse again.
If you don't have fresh cranberries, you can use whole canned cranberries. In that case, be sure to blend the fresh orange first until chopped small, then add the canned cranberries and pulse again until blended.
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