Cranberry Orange Muffins

Ingredients

2  cups flour

3⁄4cup sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup cranberries

1 egg

3⁄4 cup orange juice

1⁄4 cup vegetable oil

1 teaspoon grated orange rind

Combine dry ingredients.

Stir in cranberries.

Beat egg, orange juice, oil and orange rind.

Add to dry ingredients all at once.

Stir just to moisten.

Spoon into greased muffin cups (fill 3/4 full).

Sprinkle tops with sugar.

Bake 400F 15-20 mins until lightly browned and firm to the touch.

Recipe from Food.com

Graham, Fig, Plum & Apple Muffins with Crunchy Topping

Ingredients

1 1/3 c graham crumbs, divided
3/4 c flour
1 1/4 tsp. baking powder
1/2 tsp. + 1 pinch salt, divided
1 stick butter, room temperature
2 1/2 T cold cubed butter
3/4 c granulated sugar
2 large eggs
1 1/2 tsp vanilla
3/4 c milk
1/3 c chopped figs
1/3 c chopped dried plums
1/3 c chopped fresh apple
1/3 c light brown sugar

Preheat oven to 350*.  Line a 12-cup muffin tin with cupcake liners.
Combine 1 c graham crumbs, flour, baking powder an 1/2 tsp salt in a bowl.  Set aside.  In a large bowl of an electric mixer beat butter and granulated sugar until light and fluffy (about 2-3 minutes); beat in eggs and vanilla and milk.  Add dry ingredients and mix until combined.  Mix in figs, plums and apple. Using a large scoop, fill each liner 3/4 full.

Combine 1/3 c graham crumbs, brown sugar, cold cubed butter and pinch of salt.  Mix until a course crumble.  Divide among the 12 muffin cups.

Bake for 24 - 28 minutes or until toothpick in center comes out clean.

This recipe adapted from food network magazine.

Happy Fall!

Irish Soda Bread Muffins

Recipe adapted from Taste of Home recipe.

Ingredients

2-1/4 c flour

1/2 c sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 c buttermilk

1/4 c butter, melted

1/4 c canola oil

1/3 c currants

1/3 c dark raisins

1/3 c golden raisins

In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, & baking soda. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants & raisins.

Fill greased muffin cups (or use liners) three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.Yield: 1 dozen.

Cead mile failte!