Orange Cranberry Muffins (Soy, Fish and Nut-Free, Can Be Egg, Wheat and Milk-Free)

One of my favorite combinations of all times is orange and cranberry.  It's bright and cheery, sweet and tart...It reminds me of the holidays and summertime all at once.  It's just a classic combo that will always be a winner in my book.

Despite my love for the combination, I have never had a good orange and cranberry muffin recipe...until now.  This recipe is a modification of one I found on allrecipes.com as submitted by Carol.  If you like cranberry and orange together like I do, then you'll LOVE these. :)

This recipe is soy-free (if you use all soy-free ingredients), fish and nut-free, and can be egg, wheat and milk-free (see variations).

Orange Cranberry Muffins

2 Cups soy-free flour (all-purpose, but white whole wheat would be fine)

(I recommend King Arthur brand)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 to 1 teaspoon salt

2 Cups cranberries (fresh or sweetened dried (such as Craisins) or a combination of the two)

1/4 Cup salted, full-fat butter, softened

1 Cup white sugar

1 egg

1 Cup orange juice



1. Preheat the oven to 350^oF.
2. Grease or line muffin tins with paper cups.  (Note: This recipe makes 12-18 muffins.)
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined well. (Note: Amount of salt is based on personal preference.)
4. Stir in cranberries and set aside. (Note: If you use all fresh cranberries, the muffins will be VERY tart.  If you use all sweetened dried cranberries, the recipe will be much sweeter.  If you like a sweet/tart experience, use 1 Cup fresh cranberries and 1 Cup sweetened dried.  That's the combination I like best for this particular muffin.)
5. In a large bowl, cream together the butter, sugar and egg until smooth.
6. Stir orange juice into the creamed butter mixture.
7. Beat the flour mixture into the orange juice mixture just until moistened.  (Note: Resist the urge to over mix!  Less is more when it comes to making muffins light and fluffy.)
8. Pour the batter into the prepared muffin tins and bake for 20 to 30 minutes or until the muffins are golden brown and a toothpick or cake tester inserted in the center muffin comes out clean.

Variations:

• Wheat-free: Use a gluten-free flour (such as King Arthur's gluten-free flour) in place of the regular flour.  You may also have to add up to 1/2 teaspoon xanthan gum or ground flaxseed to help with texture issues.  Make sure that any ingredients you substitute or add fit your particular allergen needs.
• Egg-free: Use one of the suggestions listed on this blog to make your recipe egg-free.  Make sure that any ingredients you use fit your particular allergen needs.
• Milk-free: Use canola or olive oil in place of the butter or use a dairy-free butter like Earth Balance.  Make sure that any ingredients you use fit your particular allergen needs.

These muffins are delicious fresh from the oven or completely cooled.  They'd be great for breakfast, as a side-dish where you want a fun and festive alternative to rolls or for a late night snack!  YUM! :)

(This recipe was originally posted on my original site, Natural and Free.)