The combination of cranberries and orange zest works well in so many recipes. The recipe that I followed to make these muffins is actually a scone recipe that I tried last year. At the time I noted that the wet batter would be better for muffins, but hadn't tested that theory until now.
It turns out that the recipe works beautifully for muffins. The only change I made was to reduce the baking time. Otherwise, I followed the recipe exactly. Not too tart, not too sweet...the perfect muffin!
The package of cranberries I purchased contained two cups, so I froze the extra cup using my new FoodSaver (which I love, by the way). Cranberries contain benzoic acid, a natural preservative, so they can be stored for up to 2 months in the refrigerator or frozen for up to a year.
Cranberry Nut Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (16 muffins)
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter, chilled and diced
- 1 cup fresh cranberries, roughly chopped
- 1/3 cup sugar
- grated zest of one orange
- 1/2 cup chopped walnuts
- 3/4 cup half-and-half cream
- 1 egg
- Heat oven to 375 degrees. Line muffin pans with 16 muffin liners.
- In a large bowl, stir together the flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine cranberries with the sugar. Add to flour mixture, followed by the orange zest and walnuts. Mix lightly.
- In a small bowl, whip the cream and egg together with a fork. Then slowly pour into the dry ingredients. Mix with a rubber scraper just until combined.
- Portion batter into muffin pans (I used a large Oxo scoop), approximately 2/3 full. Bake for 15 minutes or until a toothpick comes out cleanly. Remove from pan and cool on a wire rack.
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