Sunday, October 23, 2011

Orange Cranberry Muffins...and don't forget my Giveaway

Yum!























For those of you who know me well, you know I love cereal and am a creature of habit.  I eat Honey Nut Cheerios mixed with Smart Bran and Cinnamon every single morning for breakfast.  I stock up on extra boxes of Honey Nut Cheerios so I never run out.  If there is ever a morning when I do happen to run out I am typically not a happy camper...unless there is a tasty replacement around such as these muffins.  These are the perfect Fall or Winter muffin.  I made these last winter and have been patiently waiting to share them with you.   Fresh cranberries are going to start popping up at the grocery stores and I wanted you to be armed with this tasty muffin recipe.  Of course frozen cranberries are also an option. These muffins are the perfect balance of sweet and tart.  Definitely perfect for the season.

In other news, don't forget to enter my Giveaway and for those of you who are counting this is my 200th post!


Orange Cranberry Muffins
recipe from Baked Perfection

makes 12 muffins

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tsp cinnamon
zest of two oranges
1/2 cups sour cream
1 1/2 cups cranberries, dusted in flour

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, cinnamon, and orange zest. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in cranberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Crumble with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.