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January 2003 Issue
Two Cranberry Muffin Recipes
by Ronda L. Halpin
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With the holidays gone, you might be tempted to relegate cranberries to the back of the freezer or pantry. Wait! Before you do that, consider having them star in your next brunch or quick weekday breakfast on the go.

This month, I'm presenting two muffin recipes featuring the great combination of cranberries and oranges. The first recipe takes advantage of frozen cranberries and orange juice. The second presents a different kind of muffin with sweetened dried cranberries and orange marmalade. Both are great ways to start your day and both freeze exceptionally well. Take one (or more) out of the freezer, pop it in the microwave for less than a minute and you've got a warm, nutritious breakfast that's hard to beat. Put a bunch in a pretty basket, add some fresh fruit and beverages and you've got the makings of a friendly brunch setting. However you enjoy them, they're bound to become family favorites. So enjoy those cranberries -- they're not just for the holidays!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Cranberry-Orange Muffins

  • 2 1/2 c. whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1/2 c. canola oil
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 T. orange peel
  • 1 c. orange juice
  • 1 c. frozen cranberries, chopped in a food processor
  • 1 c. chopped pecans
  • 1 c. chopped dates
Sift together the flour, baking soda, baking powder, salt and sugar. Combine the oil, egg, extract and orange peel in another bowl. Add the dry ingredients to the egg mixture alternately with the orange juice. Stir in the cranberries, pecans and dates. Using an ice cream scoop, fill 24 paper-lined muffin tins with the batter. Bake for 25 minutes in a 350 degree oven.
  • Yields: 24 muffins
  • Preparation Time: 30 minutes
 

 

Cranberry-Marmalade Muffins

  • 2 c. whole wheat flour
  • 2 c. thick rolled oats
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 1 c. sweetened dried cranberries
  • 1/2 c. chopped walnuts
  • 2 eggs
  • 3/4 c. orange marmalade
  • 2 tsp. orange peel
  • 1/2 c. orange juice
  • 1/2 c. canola oil
  • 1/2 c. skim milk
Mix together the flour, oats, baking powder, salt, cranberries and nuts. Combine the eggs, marmalade, orange peel, orange juice, oil and milk in another bowl. Add the dry ingredients to the egg mixture and mix to combine. Using an ice cream scoop, fill 24 paper-lined muffin tins with the batter. Bake for 18 minutes in a 400 degree oven.
  • Yields: 24 muffins
  • Preparation Time: 25 minutes
 



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