Sunday, November 27, 2011

Cranberry-Orange Zest Muffins

Yesterday afternoon I ventured out back fishing with Dan. Coffee in one hand and fishing pole in the other. (Coffee is a necessity.)

After I had my fun .....

I decided I needed to go in, clean the kitchen, and think about dinner.

But then, my baking addiction took over and I started to clear the fridge of Thanksgiving leftovers. I wound up with these.

Cranberry-Orange Zest Muffins. So delicious I could barely contain myself! The zing of the Cranberry with the zest of orange are absolutely perfect! This is the sexy-sophisticated-exotic cousin of Banana Bread. So moist, the top of the bread glistens. You may think twice before you chose to frost these puppies.

If I was taking these to a brunch I would frost them with cream cheese frosting for showmanship. But between you and me, mine never make it to the frosting stage before they all disappear. I just slather on one of my top ten foods, butter, and enjoy this treat fresh out of the oven.

All in all, dinner time rolled around yesterday, the kitchen looked like the aftermath of a South Florida Hurricane, and all I had to eat was what was left of these delicious muffins. I wasn't hungry anymore. I ate more muffins than I am willing to confess. Sister Jenna was full too as I had excitedly woke her up from her nap by eagerly force feeding her warm buttered muffins fresh out of the oven. Dan enjoyed these also but realistically decided he should have some sort of meat to be able to call this his dinner so we ordered Mexican. Bad wife-haha

Cranberry-Orange Zest Muffins
(Time also given for loaf form)

1 1/2 heaping cup leftover cranberry-orange sauce from Thanksgiving
1 1/2 cup white sugar
6 TB melted butter
3/4 cup reduced fat sour cream
3 eggs, well beaten
1 TB vanilla
2 packed TB of orange zest
2 1/4 cups all-purpose flour
1 1/2  teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

-In a large bowl or mixer, mix together the Cranberry-Orange Sauce, sugar, melted butter, sour cream, eggs, vanilla, and orange zest.
-In a different bowl, mix together the flour, baking powder, baking soda cinnamon, and salt.
-Next add the dry mix to the wet mix, stirring until just combined. Don’t over stir.
-Bake in greased muffin tins (2/3 way full with batter) for 25 minutes or just until tops spring back up when touched. OR Bake in a greased and floured 9 by 5 inch loaf pan 2/3 way filled up with batter) at 325 degrees for 1 - 1 1/4 hours or until a tester comes out clean. Cool for five minutes before removing from tins or pan.
-ENJOY with soft butter or frost with cream cheese frosting when cooled.

 -Have fun- Add nuts if you wish. Throw a bit of cranberry sauce in the cream cheese frosting or mix cranberry sauce with cream cheese to make a spread rather than butter. Garnish your frosting with orange zest or a pair of cranberries.

-I made one loaf and 12 muffins. My sister made 1 loaf 8 muffins. I am freezing the loaf for when my Dad comes to visit next week.


  1. LOVED this recipe! I am making mini loaves for the bus drivers, teachers and neighbors this year for Christmas. I'll make and can marmalade in cute little jars to go with. Yum.

  2. Great idea to make in mini loaves for drivers and teachers! When I taught 3rd grade my students did very well with edible Christmas gifts! While other teachers were getting flooded with yet another mug, my students knew the key to my heart was food:) Good choice Crystal!