These are really nice muffins and we enjoyed the orange zest in these. Thanks for sharing. Made for What's on the Menu tag.
These muffins were a product of my impulsive bargain buy over the Christmas holiday--two 3lb. bags of fresh cranberries (I had never used cranberries before at all!). I thought they looked so pretty and inviting. Well. I didn't realize how very bitter fresh cranberries are, and they have sat in my freezer since I tried that first bag. For the cranberries themselves, I chopped them and let them sit an hour in about 1/2 cup Splenda to sweeten them up. (It could have used a little more sweetener, I think). As for the actual baking, I did sub applesauce for the oil, and I can't have orange juice, so I used plain soy yogurt (3/4 c. or one container), with a couple tsp. orange extract mixed in. The muffins came out so beautifully fluffy and gorgeous, but I would use probably 1 1/2 c. Splenda for my recipe (I probably was missing the sugar the orange juice would have added). Thank you for a great recipe; one I will have to be making again to finish up that bag!! ;)
I made this for the ZWTII. I made this for Breakfast but We all agree it can also be a Dessert or Snack! We used regular sugar and also sprinkled sugar on top of the batter before we baked them! Delicious!
light and flavorful.
So moist, light, and delicious! I used craisins and soaked it in orange juice before combining with the dry ingredients. Will make again with my other leftover orange =)
This is a fantastic muffin. The blend of cranberries and orange is great. I did add a little extra sugar and used dried orange zest and orange juice. This recipe is a keeper!
I love the flavor of cranberry and orange together. Used 1/2 white and 1/2 whole wheat pastry flour. Used 1/3 cup sugar and 1/3 cup Spelnda. These are wonderful and I will definately be making again. Thanks for posting.