Cranberry Orange Muffins

From: ARathkamp

On Nov 29, 2009

I made these this morning for breakfast and they turned out pretty good. I used orange flavored crasins rehydrated in orange juice (warmed on the stove) and made "mini" muffins.

From: Chef #921940

On Nov 16, 2009

Delicious! I followed part of Chef Wahoo's review and rehydrated some dried cranberries in some warm OJ, and followed the recipe exactly from there. These were so simple to make! So moist, tasty and delightful. I will be making them again. Thank you!

From: Chef Wahoo

On Sep 8, 2006

I made this recipe just last weekend, and I have to say it was great! I have been looking for a muffin recipe that had soooo much orange flavor but had the tartness of the cranberries. Very nice balance as well as moist! I test lots of recipe's and this is a keeper. I have made this once more and have made a couple of modifications. ( I always first try it original) Added more Baking powder since normal ratio's are 1 tsp per cup of flour. I also switched the oil to unsalted butter. I also used dried cranberries that had been re-hydrated by 1/2 cup of water and 2 tbs of sugar. These turned out to be excellent as well! However, the recipe is excellent as is.

From: damienducks

On Feb 26, 2008

This is a great recipe! I made a couple subsititutions: I used whole wheat flour instead of white, and fat free yogurt instead of the oil, and I used the zest from the entire orange instead of just 1 tsp., but these turned out fabulously even so! They are not too moist and not too dry, the tart cranberry flavor is great with the sweet citrus. I'm defninetly making these again, and I think I'll try using meyer lemon zest/juice instead of oranges...but this recipe is great as written! Thanks!