A Yummy Breakfast

My sister, Kim, is a great cook. She’s always trying new recipes. This is one of hers. Nothing better than coffee and a hot muffin on a cold winter day!

Cranberry Orange Muffins

  • 1 1/2 cups Cranberries, Fresh
  • 1 tbsp Orange, Zest
  • 2 Eggs, Large
  • 1 tsp Baking powder
  • 3 cups Flour
  • 1 1/2 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Vegetable oil
  • 2/3 cup Orange juice
  • 6 tbsp Butter, Unsalted
  • 1/2 cup Buttermilk

Mix orange zest with sugar in small bowl. Set aside.Combine BP, flour and salt in a large bowl. Set aside.Mix buttermilk, oil, orange juice, eggs and vanilla. Combine all ingredients. Fold in cranberries. Fill muffin tins 2/3 full. Mix flour, melted butter and sugar to make crumble. Spoon on top of muffins. Cook 18 to 20 minutes at 350 degrees until toothpick comes out clean. Combine orange juice and powdered sugar until smooth. Pour over cooled muffins. Crumble and glaze are optional. Can be stored in airtight container for 3-4 days.