"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Orange-Honey Muffins & Cranberry Muffins Recipe

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This recipe for Orange-Honey Muffins & Cranberry Muffins, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Buzek
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt

Directions:
Directions:
Preheat oven to 400. Spray Pam on muffin pan cups (2 3/4 size in diameter). Beat egg, stirin milk and oil. Mix in the remaining ingredients JUST until the flour is moistened. Batter should be lumpy.
For Cranberry:
Mix in 1 cup fresh cranberries (I stock up on them before Christmas. They freeze great and keep forever). Fill cups to 2/3 and top with cinnamon and sugar. Bake 20-25 minutes.
For Orange-Honey:
Make batter and set aside. Either use aluminum liners or spray paper ones once they are in the pre-sprayed pan. Slice an orange very thinley and place one at the bottom of each muffin cup. Top the orange with 1 teaspoon honey and then fill the muffin cup to 2/3 full. I usually find this makes 15 muffins so I use custard cups, sprayed, for the extras. Bake for 20-25 minutes. Turn upside down when serving so honey drizzles down the muffin and the orange slice is on top. We eat the orange - it is like candy.

Personal Notes:
Personal Notes:
These are two of our family's favorite muffins. They both start with the same basic recipe.

 

 

 

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