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About the Recipe
This recipe is perfect for breakfast and quick snack. It is easy to make and I love it to make it with my children. It taste sweet and sour and is full of orange and cranberries. It is perfect for around Christmas and Thanksgiving time.
1 stick of butter (8 tbsp = 1/2 cup)
1 cup of sugar
2 tsp of vanilla extract
2 cups of flour
1 1/2 cup of baking powder
1 tsp of salt
2 cups of fresh or frozen cranberries + 1 tsp of flour
1 cup of dry cranberries
1/2 cup of milk
2 tbsp of orange juice
1 cup of powder sugar
1/2 cup almond flakes to top of the cranberries
Take the butter out of the fridge an hour or so before you start making the muffins, so it softens up.
Prepare the muffin tray by spraying it with baking spray and preheat the oven to 375 F.
Put the butter (cut the butter into smaller pieces) and the sugar into the mixer, and mix it until it is mixed well and fluffy. Add the eggs, vanilla extract, and the zest from the orange.
Mix together the dry ingredients. The flour, baking powder and the salt. Start adding it to the mixed butter in small patches exchangeably with the milk, while constantly letting the mixer work.
In a small bowl, toss the cranberries with flour. Fold them into the dough, and distribute the batter among the cups of the muffins.
Bake it for 25 min, after that time check with a chopstick if the batter sticks to it. If not take them out, if it does keep it for 5 min more. Let them cool down for 10 min, before taking them out from the baking tray.
For the glaze mix together the powdered sugar and orange juice. Pour it on the muffins. If you like, decorate them with almonds.
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