Yes, it has been way too long. Months….that is completely inexcusable, yet I can think of a million excuses. Don’t worry, I won’t put you through all of them. 😉 I will simply say we have been very, very busy. For example, over spring break we went to Texas for the first time. It was so exciting! We got to go to museums, walk around town and of course eat the best barbecue food ever!
Okay, now about these muffins. A friend one day brought me one of these babies and I simply could not believe the flavor! Soft, moist with an orange and cranberry twang. Yum! They are also vegan…..Does it get any better? Last week we made them together and totally ruined our dinner by tasting the batter and of course sampling the finished product. Believe you me, these little things are worth making.
Recipe: Cranberry Orange Muffins
♥ 2 cups of flour
♥ 2/3 cups of sugar (granulated)
♥ 2 teaspoons baking powder
♥ 1/2 teaspoon baking soda
♥ 1/2 teaspoon salt
♥ 1 cup of orange juice
♥ 1/2 cup of canola oil
♥ 2 tablespoons orange zest
♥ 2 teaspoons pure vanilla extract
♥ 1/4 teaspoon of almond extract
♥ 1 1/2 cups fresh cranberries, roughly chopped
♥ 1 cup of pecans or walnuts chopped (optional and I omitted)
Preheat oven to 375 degrees F. Lightly grease a muffin tin.
In large mixing bowl, mix together, flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
Fill muffin tins 3/4 full and bake for 23-27 minutes, until lightly browned on top and a toothpick can be inserted and come out clean.
Enjoy! ( I know I did!)