KATE'S CRANBERRY ORANGE MUFFINS

 I know it has been a while...the longest break I have ever taken since I started this blog in 2012. If this is your first time to visit, welcome. If you have been following me for a while, thanks for not giving up on me. I have mentioned before that I was dealing with some depression and it's still here. Depression takes time to recover from.

Some good news is the recipe I am sharing with you today is possibly the best one I have found for Cranberry Orange Muffins.  I don't remember where I saw the recipe. I wrote it down on a tablet but didn't include where I found it. At least I wrote down the title of the recipe. You wouldn't believe how many recipes I find where I wrote it down on the back of an envelope or a piece of paper and didn't include the title of the recipe.

It took me at least a week before I got around to making them since I didn't have any orange juice. I had all of the rest of the ingredients. I did something new that I have never done before when glazing baked goods. I usually glaze items while still in the pan or over a wire rack. This time I placed the muffins on a platter and then glazed them. The excess glaze ended up seeping under the muffins so we had glaze on top and on bottom when we ate one. If you like them warm, just pop one in the microwave on a safe dish and heat on High for about 15 seconds.

KATE'S CRANBERRY ORANGE MUFFINS

2     cups flour

3/4  cup brown sugar

2     teaspoons baking powder

2     large eggs

2/3  cup orange juice

1/3  cup oil

1     cup cranberries, coarsely chopped

1     cup chopped walnuts

*******

1     cup powdered sugar, sifted

2     tablespoons orange juice

Preheat oven to 375 degrees F. Spray a 12-cup muffin tin. Set aside.

In a large bowl, combine the flour, brown sugar, baking powder using a whisk. (Make sure you break up any clumps in the brown sugar with your fingers.) Make a well in the dry ingredients in the bowl. Set aside.

Combine the eggs, orange juice, and the oil in a bowl with a whisk until the eggs are blended.

Pour the liquid mixture to the dry ingredients and

stir with a wooden spoon until dry ingredients are mostly moist.

Add the cranberries and nuts and

finish stirring just until they are evenly distributed in the batter.

Divide the batter evenly in the 12 muffin cups. (about 3/4 full)

Bake for 18 to 20 minutes. Allow to stay in tin on wire rack for at least 10 minutes. May need to run a knife around the inside edge of the cups to loosen muffins.

Place on wire rack to finish cooling.

Prepare the orange glaze by stirring the powdered sugar and juice.

Drizzle glaze over cooled muffins. 

Thought I would share some recent pictures of Charlie and Parker, our kittens/cats. They each have their own personalities. We are so glad they are brothers from the same litter as they love play-fighting with each other. They also often nap and sleep together. Parker runs first to the food dish and if we don't watch him closely, he will move over to Charlie's bowl when he, Parker, finishes his own or decides Charlie's bowl has more food in it after he eats half of his. Charlie is a gray tabby with a red collar and Parker is brownish with a blue collar. Parker also has more white on his legs and chest.