I want to preface this by saying I am kind of embarrassed that this is my third blog post here in a row and if other people don't start posting let my insecurity be on your heads.
Also - I am well aware that I'm FJ's Jill Duggar of food photography. I'm terrible ... snark away, judgey people.
I love cranberry-orange muffins and in company meetings I'd make sure they ordered one for me from Panera, but I prefer mine because they are slightly less sweet.
The three bears reference is because I always bake these in 3 sizes: Jumbo, regular*, and mini muffins.
I have three kids and this is one of the few things they all love. Sometimes they like the jumbo when grabbing one as a breakfast muffin on the way to work or school, we all love the regular, and mini-muffins are great when you want just a little bite without eating a whole one...because for me breaking into a whole muffin means I'll try to save for later but will finish it in short order so mini-muffins are perfect for those times you need a little taste of happiness without making a cupcake sized commitment.
*regular being typical cupcake tins.
This is my grandma's recipe. I am sure she got it from Ocean Spray originally and tweaked it as it's similar. This is for a double batch which will make a tray of each size (6 jumbo, 12 regular, and 24 mini.) It is also good in loaf pans as cranberry bread, but muffins leave less crumbs on my counter. Those of you who have neater families who wipe up their own counter crumbs may enjoy the bread, this recipe makes 2 loaf pans.
- 4 cups flour
- 2 cups sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cups orange juice
- 4 tbsp melted butter (or Imperial margarine)
- 2 eggs, well beaten
- 4 cups fresh cranberries* halved or lightly pulsed once in food processor.
(*I do not use nuts in this recipe. If you prefer nuts then cut the cranberries to 3 cups and add one cup of pecans)
- Preheat oven to 350
- Butter tins or line with cupcake liners...I'm a big fan of spray butter
- Sift together dry ingredients (flour, sugar, baking powder, baking soda, and salt.)
- Mix together wet ingredients (OJ, butter, and eggs.) Add melted butter to OJ before adding eggs so they don't scramble from the heat.
- Pour wet ingredients into the dry and mix together by hand until just combined. Like with all such muffins do not over mix or you will get a very tough end product.
- Fold in cranberries until evenly dispersed throughout the batter, again don't over-mix. You don't want them whole, but not minced - big chunks are best. I use my food processor on all 4 cups at once and pulse it once.
- Regular - 1 ice cream scoop of batter per muffin.
- Mini - 1 melon baller scoop per muffin
- Jumbo - 1.5 - 1.75 ice cream scoops per muffin.
- Loaves - split the batter between 2 loaf
- Regular - 25 minutes
- Mini - 15 minutes
- Jumbo - 30-35 minutes
- Loaves - 50 minutes
Done when tops are golden and butter knife comes out clean.
(posting now but will upload pics from phone shortly.)