ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Robert Morris Inn Cranberry Muffins

Yield 1 dozen

Ingredients

  • 1/2 teaspoon grated orange rind
  • 1/4 cup plus 2 tablespoons orange juice
  • 1 egg, beaten
  • 2 tablespoons butter or margarine, melted
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cranberries
  • 1/4 cup chopped pecans

How to Make It

  1. Combine orange rind, juice, egg, and butter in a small mixing bowl, mixing well; set aside.

  2. Combine flour, sugar, baking powder, soda, and salt in a medium mixing bowl. Make a well in center of dry ingredients; pour in orange juice mixture. Stir just until dry ingredients are moistened. Gently fold in cranberries and pecans.

  3. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350° for 25 minutes. Remove from pans, and serve warm.

Oxmoor House Homestyle Recipes