Orange Cranberry Crunch Muffins
PREP TIME: 8 min
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COOK TIME: 20 min
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12 muffins |
INGREDIENTS:
| Muffins | 1 tsp. vanilla extract |
| Crisco® Original No-Stick Cooking Spray | 1 cup dried, sweetened cranberries |
| 2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 to 2 tbsps. grated orange peel |
| 1/3 cup granulated sugar | Glaze |
| 3/4 cup milk | 1 1/2 cups powdered sugar |
| 1/3 cup unsalted butter, melted | 2 tbsps. orange juice |
| 1 large egg | 1/3 cup sliced almonds, toasted |
- Muffins
- Crisco® Original No-Stick Cooking Spray
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/3 cup granulated sugar
- 3/4 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried, sweetened cranberries
- 1 to 2 tablespoons grated orange peel
- Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons orange juice
- 1/3 cup sliced almonds, toasted
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 400ºF. Spray 12 standard or 6 jumbo muffin cups with no-stick cooking spray or line with paper baking cups.
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2.
MIX together flour and granulated sugar in a medium bowl. Blend together milk, butter, egg and vanilla in small bowl. Stir into flour mixture just until combined. Batter will be lumpy.
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3.
FOLD in cranberries and orange peel. Spoon batter into prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
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4.
STIR together powdered sugar and orange juice in small bowl. Drizzle over muffins. Sprinkle with almonds.
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