Hello Friends, I have been cooking all morning for Thanksgiving plus a special dinner for my son who is on his way home from Arizona!! If I used the frozen cranberries from the freezer I would have some more room so I found and adapted this recipe. I am so delighted with the results. 


Fresh Cranberry Muffins w/ Orange & Walnuts
the most amazing blend or orange and craberry
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  1. 3 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 tablespoon ground cinnamon
  6. 1 1/2 teaspoons ground ginger
  7. 1 1/4 cups 2% milk
  8. 2 extra-large eggs
  9. 1/2 pound unsalted butter, room temp
  10. 1 1/2 cups coarsely chopped fresh cranberries
  11. 3/4 cup coarsely chopped walnuts, toasted
  12. 3/4 cup brown sugar
  13. 3/4 cup granulated sugar
  14. 2 oranges
  1. Preheat the oven to 375 degrees F.
  2. Line 18 muffin cups with paper liners. Cream the butter, add the sugars until well combined. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk and the eggs. Add the sugar mix, cranberries, walnuts, zest of 2 oranges, juice of ONE orange and mix together.
  3. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Adapted from Ina Garten
Adapted from Ina Garten
Kathy Dishes http://kathydishes.com/
Categories: baked goods

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