Go Back

Cranberry and orange muffins

If you don’t know what to do with your leftover cranberry sauce - just make these yummy Cranberry and orange muffins! They take only 30 minutes (including the baking) and they’re perfect for breakfast, brunch or afternoon tea during the festivities. If also you have any fresh or frozen cranberries to use up,  you can just add them to the batter.  They are so yummy that you can take them with you as a gift to Christmas or New Year's Eve parties!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup flour
  • ½ cup whole-wheat flour
  • ½ cup light muscovado sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1 large egg
  • Juice of 2 oranges
  • ¼ cup rapeseed oil
  • Grated Zest of 1 orange
  • Juice of 2 oranges
  • ½ half cup of cranberry sauce
  • ½ cup fresh cranberries optional

Method
 

  1. Preheat the oven to 200°C. Line a muffin tin with paper cases.
  2. In a large bowl mix the flour, baking powder, salt, sugar and cinnamon.
  3. In a small bowl, whisk together the egg, orange juice, vanilla essence, oil and grated orange zest.
  4. Combine the two mixtures gently. If necessary, add more orange juice. Fold in the fresh cranberries if used.
  5. Half fill the muffin cases with the batter, then add a spoonful of cranberry sauce to each. Spoon the remaining batter on top - up to ⅔ of the cases.
  6. Bake in the oven for about 20 minutes, until golden.
  7. Transfer them to a wire-rack to cool.