Cranberry Muffins

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Right after Thanksgiving cranberries go on sale. I have 10 bags that were 50 cents each. Not only is it cold outside but inside too.  I'm up early before everyone else after making a pot of coffee and cleaning up from our late night snacks I put together a small (half batch) of these muffins.

WET INGREDIENTS:

• 2 Eggs
• 3/4 to 1 Cup Sugar – reserve a 1TBSP for topping. (adjust depending on if you like your muffins sweeter – I use 3/4 Cup plus 1 1/2 tsp for the topping)
• 1/3 cup Coconut Oil
• 1 tsp Pure Vanilla Extract

MIX-IN INGREDIENTS:

• 1 Heaping Cup Fresh or Frozen Cranberries
• 1 Cup Orange Puree with Zest from 1 Orange (see instructions below).

DRY INGREDIENTS:

• 2 Cups of all purpose flour mix
  
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

  Instructions

  1. Preheat oven to 375 degrees.
  2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
  3. In a Separate bowl, combine the Dry Ingredients and set-aside.

  Orange Zest & Puree Instructions

  1. Zest the rind of 1 Orange (see time saving tip below)
  2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed  Then I add the Oranges to a blender  and blend until smooth.

  Batter Instructions

  1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
  2. Gradually pour in your sugar and mix for an additional 1 minute.
  3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
  4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
  5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
  6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
  7. Remove from oven and place on a wire rack to cool.
  8. Serve warm or store in an airtight container once completely cooled.

  Instructions

  1. Preheat oven to 375 degrees.
  2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
  3. In a Separate bowl, combine the Dry Ingredients and set-aside.

  Orange Zest & Puree Instructions

  1. Zest the rind of 1 Orange (see time saving tip below)
  2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed (and de-seeded if you don’t have a VitaMix). Then I add the Oranges WITH the Zest from 1 Orange into my VitaMix and blend until smooth.

  Batter Instructions

  1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
  2. Gradually pour in your sugar and mix for an additional 1 minute.
  3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
  4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
  5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
  6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
  7. Remove from oven and place on a wire rack to cool.
  8. Serve warm or store in an airtight container once completely cooled.