Let's see: apples, oranges, bananas and an avocado in the fruit bowl. Fresh cranberries in the fridge, ah-HAH. A perfect morning for these fresh, colorful and perky cranberry muffins!
It's interesting to remember these were my son's favorite muffins for quite a while. Most of my other muffins were full of butter and cream, milk and yogurt, but these cranberry muffins were the ones he loved. Much later he discovered he was dairy intolerant , which of course explains it - but even though I don't have a problem with dairy products, I love these for the tang and color of the cranberries and the hint of orange. Definitely a festive start to Thanksgiving Day breakfast!
Preheat oven to 350F.
Grease two Texas size muffin tins with vegetable shortening.
3 cups King Arthur all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
5 tablespoons canola oil or vegetable oil
1/4 teaspoon nutmeg
the zest from a large orange
1 cup freshly squeezed orange juice
2 1/2 cups fresh cranberries
2 extra large eggs
Measure flour, baking powder, sugar and nutmeg into mixer bowl. Mix briefly.
Add the canola oil, orange zest, orange juice, and eggs and mix.
Stir in the cranberries by hand until well blended.
For large Texas size muffins, I use two scoops of batter using an ice cream scoop - for normal size muffins I would use 1 large scoop plus a tablespoon of batter per muffin.
Place muffin tins in the upper third of the oven and bake for 25 minutes (if you use frozen berries it will be longer) or until tops are golden and firm when gently pressed on top.
Remove to a cooling rack for ten minutes, then run a dull knife around each muffin and gently set to cool on the cooling rack.
This makes about 10 Texas size muffins.
Hope you have a wonderful Thanksgiving!