Beside the fact that cranberries are good for you, they supply beautiful color and a festive spirit. I love cranberries! In this recipe, I used turbinado sugar which gave the muffins a slightly denser texture and a crunchier topping. Regular white sugar will result in a lighter muffin and a more distinct orange taste-I like both. I, also, used a “Texas-size” muffin tin, but a standard size would work fine, just adjust the cooking time to 15 – 17 minutes.
Cranberry Orange Muffins
1 cup fresh cranberries
1/4 cup sugar
2 teaspoons freshly grated orange peel
2 cups unbleached white flour
1/2 cup sugar
2 teaspoons Rumford baking powder
1/2 teaspoon salt
1/2 cup safflower or canola oil
1/2 cup orange juice
Cut 2 tablespoons cold margarine into 2 tablespoons pecan meal, 1/4 cup sugar, and 1/2 cup flour.
Preheat oven to 375°F. Grease large muffin pan. Mix cranberries, 1/4 cup sugar, and grated orange peel; set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In another bowl, mix oil, juice, and eggs; pour into dry ingredients and stir until just moistened. Add cranberries. Scoop into prepared pan; sprinkle with topping. Bake 22 – 25 minutes. Makes 6 large muffins.