- Yield: 24 muffins
- Prep Time: make in 10 minutes, 12 to 24 hours in the fridge before baking!! minutes
- Cook Time: 20 to 30 minutes
- Serving: Family
Cranberry and Orange Muffins
Hi and welcome to our website!!
These cranberry and orange muffins are no ordinary muffin, they are prepared the night or day before to bake in the morning before your day starts.
Now how wonderful is this!!
You can use frozen or fresh cranberries, or even use blueberries, partridgeberries or a berry of choice.
Sift flour into wet ingredient's and mix together by hand or your mixer.
This is a overnight batter mix and after you make it, cover it with a clear wrap to touch the batter so it don't crust over. Then place in the fridge for anywhere from 12 to 24 hours before baking....You can bake it after you make it but this way the batter got time to rest and enhance the flavour and texture of the flour.
I hope you are so very interested in making our recipe today!! Please continue on to the recipe and full video tutorial!!
https://www.bonitaskitchen.com/cookbook
Ingredients
- Canola or vegetable oil - ½ cup
- Butter or margarine - ½ cup, melted
- Sugar - ½ cup
- Molasses - ½ cup
- Vanilla - 2 tsp
- Sea salt - 1 tsp
- Eggs - 2 large
- Baking powder - 3½ tsp
- All-purpose flour - 2¾ cups
- Fresh Milk or evaporated - 1½ cup or 1 can
- Cranberries - 1½ cups
- Orange zest - 2 tbsp of one navel orange
- Flour - 2 tbsp, toss over cranberries
Instructions
In a medium bowl add melted butter, oil, sugar and molasses and blend together. Then add milk and vanilla, mix in until combined.
In a small bowl add eggs and whisk together and add to mixture and combined.
Sift in all-purpose flour, sea salt and baking powder and continue mixing until all combined.
Transfer into a bowl with lid and put in the refrigerator over night or up to 12 hours.
When ready to bake…..preheat oven to 350ºF then grease muffin pans or use liners.
Remove muffin batter from fridge and fold in cranberries dusted with 2 tbsp of flour and add orange zest, fold together….when ready scoop into the muffin pans and bake for 20 to 30 minutes or until toothpick clean.
Bonita’s Tips:
1. Making the batter the night before baking, this allows the flour to fully hydrate, resulting in enhanced flavour and texture.
2. Adding the cranberries and orange zest the morning of keeps them fresh. Plus the berries to not break down.
3. If you use blueberries Don’t thaw blueberries if they are frozen.
4. Toss cranberries in some flour before folding them into batter…
5. Use canola or vegetable oil for baking…
Allergens
Can you see yourself making those for your family today!!
For sure you can make these and bake them right after, but if you are looking for a tasty breakfast idea for your family to have before going out the door!!!
This is it!!
Just toss the berries in some flour and fold into this tasty batter with two tablespoons of orange zest!!
Preheat your oven to 350ºF and when ready bake the muffins for 20 to 30 minutes or until toothpick clean….they make 24 small muffins.
Muffin to go anyone!!
On behalf of myself, RMHussey Productions and Team and from our kitchen to yours!!
Have a wonderful day!!!
