Have you ever learned how to make a cranberry orange muffin recipe? It is a wonderful blend of two delicious ingredients. Cranberries are often thought to be a food for the holidays but honestly I like them all year round. For me the holidays are when I replenish my supply. This is when they are so abundantly available in the produce. I buy extra and put them in the freezer. These are so convenient to take out what I need to use all through the year.
Cranberries are one of only three native fruits of North America. When the pilgrims arrived, they found ways of using all the cranberries which became red ripe in the fall. Although the berries are very tart to eat fresh, they found them to be a delicious fruit when used in cakes, cookies, breads and muffins. They are still a major commercial crop in this country.
When I learned how to make a cranberry orange muffin recipe, it quickly became a favorite. It was much later when cooks began to combine these two fruits together. The two come from totally different areas of the United States with different climates. Years ago people relied more on the locally grown fruits and vegetable; this was before shipping produce became so common. Even in my time of growing up, we did not have access to fruits and vegetables year round. Usually at Thanksgiving and Christmas we had oranges.
Whoever discovered the wonderful blend of cranberries and oranges, I do not know, but I do know it swept the nation. After I learned how to make the cranberry orange muffin recipe, I realized that these two can be used in many recipes like salads, cakes and cheesecakes. 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.
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.
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.
This cranberry orange muffin has the cranberries in the muffin and the orange in a cream cheese spread. A delicious combination!
Combine flour, 4 tablespoons sugar, baking powder and salt in large bowl; blend well.
In medium bowl combine milk, butter and egg; pour into flour mixture stirring just until moistened.
In small bowl combine 2 tablespoons sugar and cranberries; fold into batter.
Spoon batter into greased or paper lined muffin tins 2/3 full.
Bake at 400F degrees for 20 to 25 minutes until golden brown; remove from pan.
In small bowl combine cream cheese, remaining 1 tablespoon sugar, orange juice and orange peel; blend; cover and chill and serve with muffins.
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