CRANBERRY ORANGE MUFFINS or LOAF

CRANBERRY ORANGE MUFFINS or LOAF SOURCE: adapted from Company’s Coming BY: Brandon Lavoie Preheat oven to 350°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil. PREP: Use zester or smallest perforations on box grater: Cut the orange in half and squeeze: Add: Chop: grated rind of one large orange juice of one orange + water = ¾ cup ½ cup walnuts or pecans BATTER MIX: In a large bowl, beat until smooth: Stir in: ¼ cup butter 1 cup granulated sugar 1 egg ¾ cup of orange juice/water In a small bowl, mix together: Stir in: 2 cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt grated rind of orange 1 ½ cups whole cranberries, fresh or frozen, chopped or whole ½ cup walnuts or pecans Empty all the dry ingredients into the wet ingredients, and stir until moistened. Spoon the batter evenly into the prepared muffin pans. Bake for approximately 20 minutes. Test with a wooden pick trying not to poke a whole cranberry. Cool on wire rack. FoodNotes: 1. Scrape the batter into a 9x5x3 inch loaf pan. Bake for 1 hour. Let stand for 10 minutes. Cool on wire rack. Once completely cool, wrap. It tastes even better next day!