Cranberry Orange Muffin Recipe and Rhubarb Muffin Recipe are Delicious Muffins

The following cranberry orange muffin recipe is simply delicious. The sour cream makes them moist and it is just the right blend of orange and cranberries. The key is to use whole fresh cranberries (not chopped) or whole frozen and DO NOT thaw them.

CRANBERRY ORANGE MUFFIN RECIPE

• 2 2/3 Cups sugar


• 1 ½ Cups soft butter


• 1 Small orange (juice and grated peel)


• 5 Large eggs


• 3 Cups flour, not sifted


• 1 Teaspoon baking powder


• ½ Teaspoon salt


• 1 Cup sour cream


• 1 ½ Cups (fresh or frozen) whole cranberries (I use frozen and add them while still frozen. Works great!)

Preheat oven to 350F degrees.

Use paper liners or grease large 2 ½ inch size muffin pan Grate the orange peel from small orange; squeeze 2 tablespoons juice from orange and save.

In a large mixing bowl combine the butter, and sugar and beat until fluffy; add eggs one at a time beating after each.

Add orange juice and grated orange peel to the creamed mixture; add sour cream and blend in.

Add the flour, baking powder and salt to the creamed mixture and stir by hand only to moisten.

Add the whole cranberries and stir in.

Spoon into muffin cups and bake about 35 minutes or until pick comes out clean.

While muffins are still hot spread with thin orange glaze.

Glaze:

Slowly add orange juice to 1 cup powdered sugar until mixture will drip from spoon (not run). On hot muffins it will become a glaze.

Makes 12 large muffins.

RHUBARB MUFFIN RECIPE (These are delicious!)

• 2 Cups flour


• 1 Cup sugar


• 1 ½ Teaspoons baking powder


• ½ Teaspoon baking soda


• ½ Teaspoon salt


• ¾ Cup chopped pecans


• 1 Large egg


• ¼ Cup vegetable oil


• 2 Teaspoons grated orange peel


• 3/4 Cup orange juice


• 1 ¼ Cups finely chopped fresh rhubarb

Preheat oven to 350F degrees.

Use paper liners or grease large size muffin pan.

In a large bowl combine the flour, sugar, baking powder, soda, salt and nuts.

In a medium bowl combine the egg, oil, juice and beat to blend.

Add egg and oil mixture to the dry ingredients and stir only to moisten.

Stir in the rhubarb.

Spoon into 12 muffin cups and bake for 25 to 30 minutes or until pick comes out clean.

RASPBERRY MUFFIN RECIPE

• 2 ¼ Cups flour


• ½ Cup plus 2 tablespoons sugar


• ¼ Teaspoon ground allspice


• 1 Teaspoons baking soda


• ¼ Teaspoon salt


• ¼ Cup melted butter


• 1 Beaten egg


• 1 Cup buttermilk


• 1 Cup fresh raspberries (or fresh frozen)


• 1 Tablespoon sugar

Preheat oven to 425F degrees.

Paper line or grease large 2 ½ inch muffin pan.

Combine the flour, soda, salt, the ½ plus 2 tablespoons sugar and allspice in a large bowl and make a well in the center.

Combine the egg, buttermilk and melted butter and beat to blend.

Add the buttermilk mixture to the well in the dry ingredients; stir only to moisten.

Stir in the raspberries by hand.

Spoon batter into 12 muffin cups; sprinkle the 1 tablespoon sugar over the tops of the muffins.

Bake for 18 minutes or until pick comes out clean.

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