Recipe by HokiesMom
An adjusted recipe for a muffin booklet sent to me by TOH. The original recipe called for raisins but I really prefer the taste of dried cranberries instead. I love the intensity of the orange flavor through the muffin.
Top Review by Colorado Lauralee
We loved the intensity also. It sounds odd to use the peel and all, but we love it. It seems as though walnuts might also be good in these. Thanks for posting it...(and also telling me what a 'Hokie' is!!) Colorado Lauralee (I've now made these three times!!! The addition of about 1/2 cup of walnuts is very good.) I also just removed a little of the orange at each end quartered it and tossed it into the food processor instead of doing the first 2 steps of the recipe, then continued on as posted. I made mine 'Texas size', so increased the baking time to 25 minutes. Update 12/28/09 I didn't have orange juice when I wanted to make these, so used cherry juice and they were really good! I also have decided that 1/2 cup or so of walnuts are very good in these.
- 1 medium navel orange
- 1⁄2 cup orange juice
- 1⁄2 cup butter, melted
- 1 egg
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup dried cranberries
Directions See How It's Made
- Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
- Add the orange juice to the blender and process until well blended.
- Add the butter and egg and blend again until just blended.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
- Fold in the dried cranberries.
- Fill greased or lined muffin cups two-thirds full.
- Bake at 400 F for 15-20 minutes.
- Cool 5 minutes in tin before removing to a wire rack to cool completely.