It is cold season.
It is vitamin C season.
During this time of year I like to provide as many vitamin C opportunities as possible. Orange Cranberry Muffins are one of our favorites. These muffins are high in vitamin C and they are oh so delicious. My family likes them on the tart side, but the torbinado on top makes a nice balance. Bake a batch to ward off the cold virus. Or bake a batch just because they are so yummy! (Or bake a batch because the last time you made them, they disappeared before you got one!)
Cranberry Orange Muffins
Zest from 2 oranges (don’t skip this!)
4 Tablespoons melted butter
2 cups unbleached all purpose flour
1 teaspoon cinnamon
1 cup brown sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda (I like to sift this- to avoid surprise soda lumps!)
1 teaspoon salt
1 large egg
¾ cup of non sweetened orange juice (I use the juice and pulp from the zested oranges)
1 bag of fresh cranberries (12 ounces)
turbinado sugar for sprinkling
Mix all of the first 10 ingredients in a large bowl. Stir, just until mixed. Fold in cranberries. (The batter is very thick!) Spoon into greased or lined muffin tin. Sprinkle turbinado on top of each muffin. Bake in 400-degree oven for about 20 minutes (until middle is set).
These muffins may not keep you from getting a cold, but they sure are a tasty effort!