Cranberry Orange Muffins

By cecelia26_

Ingredients

• 1 cup dried cranberries
• 2 teaspoons freshly grated orange peel, divided
• 1 cup freshly squeezed orange juice (from 2 to 3 oranges)
• 1/4 teaspoon almond extract
• 2 tablespoons coarse sugar
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg
• 1/2 cup Mazola® Vegetable Plus! Oil
• 1/2 cup sliced almonds or chopped pecans, optional

Details

Servings 12
Adapted from mazola.com

Preparation

Step 1

Preheat oven to 350°F. Grease standard 12-hole muffin pan or line with paper liners. (Or use a jumbo 6-hole muffin tin for larger muffins.)

Combine cranberries, 1 teaspoon orange peel, orange juice and almond extract in a 1-quart microwave-safe bowl. Heat on HIGH (100%) for 1 minute or until cranberries are plump and softened. Stir; set aside to cool for 10 minutes.

Combine remaining 1 teaspoon orange peel with coarse sugar in a small bowl; set aside.

Combine flour, sugar, baking powder and salt in a large mixing bowl. Whisk egg and oil together in a separate bowl. Pour cranberry mixture into egg mixture and stir well. Add to flour mixture and stir just until flour is moistened. Fold in almonds, if desired.

Evenly divide batter into prepared muffin pan. Sprinkle tops of muffins with orange sugar mixture.

Bake 15 to 18 minutes (20 to 25 minutes for large muffins) or until puffed, deep golden brown and a wooden pick inserted in the center comes out clean. Transfer muffins to a wire rack to cool. Serve warm or store in closed container.