Cranberry Orange Muffins

These muffins smell so good baking in my oven this afternoon. I have always made these muffins just around Thanksgiving. The beautiful fresh red cranberries just beg to be added to muffins, breads, and fresh cranberry sauce of course. Who could resist them! I lived in Washington State many years ago and I would bring these muffins to my Sunday school class. Everyone really seemed to enjoy them. When you bite into this muffin it’s moist. The orange zest and cranberries give a burst of fresh tangy flavor and the nuts give a delightful crunch. Once you try these tasty muffins you will want them every year. When see those beautiful red cranberries, you won’t be able to resist!









Cranberry Orange Muffins

2 Cups all-purpose flour

1 cup granulated sugar

1 ½ Teaspoon baking powder

½ Teaspoon baking soda

½ Teaspoon salt

1 Teaspoon ground nutmeg

1 Teaspoon ground cinnamon

½ Teaspoon ground ginger

2 Tablespoons freshly grated orange zest

½ Cup shortening

¾ Cup Fresh orange juice

2 large eggs beaten

1 Tablespoon pure vanilla extract

1 ½ Cup fresh cranberries, chopped

1 ½ Cups pecans, chopped

Bake 375 degrees in a pre-heated oven

Bake 15-18 minutes

In a large bowl add all the dry ingredients and the orange zest

Cut in the shortening

Stir in the orange juice, eggs, and vanilla

Stir just till combined, add cranberries and nuts. Gently stir just to bring ingredients together. Don’t over mix. Line muffin pans and fill 2/3 full with the batter. Makes 1 ½ dozen.


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Blueberry Muffins

I love blueberries! I consider myself lucky to live right near the blueberry capital of the world, Hammonton N.J. The farmers markets are filled with an abundance of these deep blue delicious berries. It is the perfect time to bake my favorite blueberry muffins. I love to make these muffins not just because they are so delicious, but they remind me of my boy’s Justin and Daniel. I found this recipe in a little paperback book I had purchased when they were little school boys. It had all kinds of recipes for lunch and snacks. They ate this muffin like it was a yummy dessert. I would always put butter on it hot from the oven. The recipe gave two amounts for the sugar. I always got away with the lesser amount. My boys just loved the blueberries and the buttery taste. I always added a few extra berries to the recipe. This was a treat we always looked forward to.







Blueberry Muffins

1¾ cup all-purpose flour

1/3 – 2/3 cup of sugar (infused with a vanilla bean)

2 teaspoons baking powder

¾ teaspoon salt

3/4 cup milk

2 large eggs, lightly beaten

¼ cup melted butter

1 cup of fresh blueberries, frozen may be substituted

1 teaspoon of pure vanilla extract

Preheat oven to 400 degrees

In a small bowl lightly beat the eggs, combine the melted butter, sugar, milk, and vanilla. In a large bowl combine all the dry ingredients. Spoon the wet mixture into the dry and mix with a wooden spoon just to incorporate the ingredients. You don’t want to over mix. Gently fold in the cup of blueberries. Line a cupcake pan with liners or grease each section with butter. Fill 2/3 full of batter. Bake 20 minutes. Makes 12 delicious muffins.

Baker’s notes: These muffins are best with the fresh blueberries. You may use oil instead of the melted butter. I prefer the melted butter. You could also add fresh lemon zest. I keep a container of sugar with a vanilla bean stuck in the center to infuse the sugar with vanilla. You may also use regular sugar.

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Maple Glazed Pumpkin Muffins

Maple Glazed Pumpkin Muffin.
Maple Glazed Pumpkin Muffin. A comforting Autumn treat.
Whisk dry ingredients.
Whisk dry ingredients.
Lightly beat eggs, add wet ingredients.
Lightly beat eggs, add wet ingredients.
Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.
Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.
Fold in the nuts and raisins.
Fold in the nuts and raisins.
Spoon batter into prepared muffins cups.
Spoon batter into prepared muffins cups.
Drizzle muffins with Maple glaze.
Drizzle muffins with maple glaze.


Maple Glazed Pumpkin Muffins

2 Cups all-purpose flour

¾ up to 1 Cup granulated sugar, if you want a sweeter muffin use 1 cup of sugar

½ Teaspoon fine sea salt

1 ½ Teaspoons baking powder

¼ Teaspoon baking soda

1 Teaspoon ground cinnamon

¼ Teaspoon ground nutmeg

¼ Teaspoon ground cloves

1 Cup solid packed pumpkin puree, Libby’s, or organic

¼ Cup buttermilk or evaporated milk

¼ Cup sour cream or plain yogurt

4 oz. Butter (1 stick), melted

2 Large eggs

¼ Cup raisins

¼ Cup chopped walnuts

Preheat oven to 400 degrees

Sift the dry ingredients in a medium size bowl; you can use a whisk to sift if you like. Melt the butter and set aside. In a separate bowl lightly beat the eggs. Add the pumpkin puree, sour cream, and buttermilk or evaporated milk. Add the melted butter and wet ingredients. Stir with a wooden spoon just to combine the ingredients. Fold in the nuts and raisins. Spoon 2/3 of batter into prepared muffin cups. Bake 20 minutes or till cake tester comes out clean.

Bakers note: I used organic pumpkin for my muffins. If you use Libby’s the muffins will be a darker color.


4 Tablespoons confectioners’ sugar

2 Tablespoons, plus 1 teaspoon pure maple syrup

Stir the confectioners’ sugar and maple syrup together, add more of either ingredient to get a not to thick not to thin mixture. Drizzle over cooled muffins.

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