"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Orange Muffins Recipe

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This recipe for Cranberry Orange Muffins, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Miller


2 1/2 c. A-P flours
1 T. cornstarch
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 c. vegetable oil
1 1/8 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
1 c. buttermilk
1 tsp. almond extract
2 tsp. fresh orange zest
1 1/2 c - 2 c. fresh (or frozen-thawed) cranberries
4 T.. melted butter, cooled
turbinado sugar to sprinkle on top of muffins

Mix by hand. a mixer is not necessary.

In a medium bowl whisk all dry ingredients together.
In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time, then mix in vanilla.
Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and the sugar.
Stir in fresh orange zest and 1 c. of the cranberries. Spoon the muffin batter into prepared pan (jumbo muffin tin). Press the remaining 1/2 c. of cranberries into tops of each muffin. Sprinkle Turbinado sugar on top of muffins.
Bake muffins in 375 degree oven for about 20-30 min., or until golden brown around edges and toothpick inserted into middle comes out almost clean.
Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.

Personal Notes:
Personal Notes:
Love these muffins. Fell in love with the cranberry muffins at Panera Bread.




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