When family comes to visit for the holidays it is nice to bake some goodies to have on hand for snacks or breakfast. My family is coming on Wednesday, so I made a batch of these Cranberry Orange Harvest Muffins to freeze and then thaw for Thursday morning. Everything is so hectic on Thanksgiving Day that you don’t want to be cooking anything extra that day. You can just thaw these the night before and warm them in the oven to serve with coffee for breakfast. Your family will not be able to resist these homemade goodies!
CRANBERRY ORANGE HARVEST MUFFINS
(makes about 16 – 18 small muffins or 8 – 9 large ones)
preheat oven to 377 degrees
- 3 cups of all-purpose flour (or half white / half whole wheat)
- 1 TB. of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 1 TB. of cinnamon
- 2 teaspoons ginger
- 1 1/4 cups of milk
- 2 large eggs
- 2 sticks of butter (melted & cooled)
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 1 1/2 cups of cranberries (half chopped & half whole)
- 1/2 cup of golden raisins
- 3/4 cup of chopped walnuts
- 1 TB. of grated orange rind
In a large bowl mix together the dry ingredients; flour, baking powder, baking soda & spices. Melt the butter, turn off the sauce pan and add the sugars. Now add the cooled butter/ sugar mixture, eggs and milk to the dry mixture and quickly and lightly stir together.
Next add the cranberries, nuts, dried fruit and orange rind. Mix just to combine.
Spoon into greased muffins tins or muffin tins with paper liners. I topped each muffing with a whole walnut and a few whole cranberries.
Bake for 20 – 25 minutes, or until golden and firm to the touch in the middle.
Serve warm from the oven with butter, or freeze and let thaw, then warm at 250 for 5 – 10 minutes.
These muffins are moist, delicious and bursting with tangy cranberries and crunchy nuts!
Enjoy & have a wonderful Thanksgiving!