bratbrey

Since my Mom's stroke my Dad has become a pretty cook by necessity and he actually cuts recipes out of his local newspaper. Anyway he found a recipe for Cranberry orange nut muffins and gave it me to make for him (I am the baker in the family). They were excellent but my hall closet is one of the things that got "revamped" (looking for a nice way to say trashed) when Mike was moving out/wreaking my stuff and all the recipes that I had in a pile to be put in my cookbook got tossed I guess. I wanted to make some more muffins for my Dad for the next time he comes down to work on my house so I was wondering if anybody had any tried and true recipes for me? Thanks!

KATin NJ

Stacey,
Here's one from FoodNetwork that I like since it's simple. I have another one if you want that's for Cranberry Orange Scones (Barefoot Contessa). They are my fav...


Cranberry Orange Muffins From Food Network Kitchens1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Copyright 2001 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 12 muffins
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