Orange Cranberry Muffins

A tart-sweet muffin with notes of orange and dried cranberries

Recipe Yield:
Orange Cranberry Muffins
Amount Item
1  Bag Foothill Farms® Cobbler Mix
1/2  cup flour
1/2  tsp baking powder
1  cup dried cranberries
1   large egg
1/4  cup vegetable oil
3/4  cup milk
1/4  cup orange juice OR 2 tbsp. orange juice concentrate
2/15  tsp orange oil
  1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with muffin liners and grease the muffin liners.

  2. To make the muffins: In a medium-sized mixing bowl, whisk together the flour, baking powder, and Cobbler mix, then toss the cranberries into the mixture, stirring to coat.

  3. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.

  4. Using a muffin or cookie scoop, or a ¼ -cup measure, fill each muffin cup about ¾ full.

  5. Bake the muffins for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

  6. Store muffins for up to 3 days in a plastic bag on the counter; or freeze, well wrapped, for up to one month.