Orange Muffins Cranberry



Cranberry Orange Muffins

For one thing, it just doesn’t feel like December.  It was 65 degrees outside today.  There I was, out in the garden, picking collards and broccoli and lettuce.  Relishing the warmth. Feeling slightly off kilter because it IS December, after all, and my garden is still offering up all sorts of goodies.

December.  Last year it snowed on Christmas.

I’m kind of torn.  I love the fact that the kids can still play outside in the afternoons, but I miss having a fire every night in the fireplace.  I love the lovely greens still coming out of the garden, but I would also love it if it snowed one day soon.  I want the best of both worlds.  I guess I just need to learn to be thankful for what I’ve got.

I had a meeting the other morning at the school where I used to work.  I was supposed to be there at 8 a.m., but Atlanta traffic had other plans for me.  As I was sitting there, surrounded by every commuter in the metropolitan area, I praised the fact that my new job is three miles from my house.  I used to drive 50 miles round-trip.  Every day.  Now it’s ten at the most – and that’s because I have to drop the little one off at day-care beforehand.  I know I’m thankful for that.

Because it was an 8 o’clock meeting, I wanted to provide some goodies that we could munch while we chatted.  I had recently dried a bunch of cranberries in my dehydrator, and candied some orange zest using honey in place of the granulated sugar.  I love the combination of orange and cranberry, so I decided to bake a variation on this crumb cake I made last year, but making muffins instead.

Recipe

adapted from the Tate’s Bake Shop Cookbook
prep time: 15 minutes
cook time: 35-45 minutes
yields: 1 9-inch square cake
 
Ingredients
For the topping:
1/2 cup sucanat (or firmly packed dark brown sugar))
1 cup old fashioned oats
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, cut into tablespoons
generous pinch of salt
 
For the batter:
2 cups freshly ground flour (or whole wheat pastry flour)
1/2 cup plus honey granules (or granulated sugar)
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup sour cream
1/3 cup half and half
2 large eggs
1/4 cup coconut oil
4 large pieces candied orange peel, chopped

1 cup unsweetened dried cranberries, reconstituted in 1/2-cup of  apple cider

Leave a Reply

Your email address will not be published. Required fields are marked *