Cranberry Orange Mini-Muffins
(Makes 12-14 muffins)
- 2 c. all-purpose flour
- 3/4 c. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1/2 c. plus 2 Tbsp. orange juice
- 2 tsp. orange zest (grated orange peel)
- 3 Tbsp. melted butter
- 1 Tbsp. hot water
- 1 1/4 c. Craisins®
In a small bowl, soak Craisins® in 1/2 c. of orange juice for about 30 minutes.
Preheat oven to 325 degrees and grease muffin pan or line with paper liners.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
In a separate bowl, combine egg, 2 Tbsp. orange juice, zest, butter and water. Drain orange juice from the Craisins® into this liquid mixture.
Pour the liquid into the dry ingredients and beat until well combined. Batter will be very thick.
Fold in Craisins®.
Fill muffin cups about 2/3 full with batter.
Bake at 325 degrees for 17-19 minutes or until toothpick inserted into center comes out clean.
The orange flavor deepens when you let these sit overnight. Just be sure to wrap them up tightly.