Recipe by Lorraine of AZ
Oh, my, talk about good. These cupcakes are absolutely loaded with goodies: cranberries, apples, raisins, nuts and spice The ingredient list is long, but these are not hard to put together ...And so good when you've done so!
- 1 1⁄4 cups fresh cranberries
- 2 large eggs
- 1 large deep colored orange, finely grated rind only
- 2 1⁄2 ounces raisins (1/2 cup)
- 1⁄3 cup orange juice
- 1 teaspoon vanilla extract
- 1 -2 tart apple (to make 1 cup diced)
- 1⁄2 cup sifted all-purpose flour
- 1⁄2 cup sifted all-purpose whole wheat flour
- 1 teaspoon double-acting baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1⁄2 cup granulated sugar
- 2 ounces unsalted butter, cold and firm (1/2 stick)
- 4 ounces walnuts, broken into medium-size pieces (generous 1 cup)
- additional granulated sugar
Directions See How It's Made
- Preheat the oven to 350 degrees, adjusting rack to the top position. Line 12 muffin cups with paper liners.
- Wash the berries briefly in bowl of cold water, drain, and let dry on paper towels.
- In small bowl beat the egg just to mix. Stir in the grated rind, raisins, orange juice, and vanilla and reserve.
- Peel, quarter, and core the apples and cut them into 1/4-inch dice. Measure out 1 cup of the apples and reserve.
- Into a large mixing bowl measure both flours, baking powder and soda, the spices, salt and sugar. Cut the butter into small pieces and add to flour mixture, cutting in with a pastry blender until mixture resembles coarse crumbs.
- Add the egg and juice mixture and with a rubber spatula fold together only until the dry ingredients are barely moistened. Then briefly mix in the apples, cranberies, and walnuts. Do *not* handle any more than necessary.
- Spoon the batter into the prepared muffin cups. They will be mounded high above the tops. This is as it should be. Do not smooth the tops.
- Sprinkle the tops generously with additional sugar to give the muffins a light glaze.
- Bake for 25-28 minutes until just barely firm to the touch.
- Remove muffins from the pan and place on wire rack. They are best served warm or at room temperature; "the fresher the better," says Heatter.