Nothing is more welcome than waking up to freshly baked muffins. Christmas time or not, cranberries are a welcome AND healthy addition to baking. I guess I am newly 'in love' with the little berry...its bright red colour just begs to be put into anything I make. This is a recipe clippingI found in a collection of older holiday cookbooks in the back of my bookcase. Although it is really more 'cake-like' than a normal breakfast muffin...I think I would do just fine for a Christmas brunch.
Ingredients:2 cups of all purpose flour
3/4 cup sugar
1 tbsp bkg. pwd
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon or cardamon...try cardamon...it is a great break from the usual
1/2 cup plain yogurst
1/4 cup orange juice
1/4 cup vegetable oil
2 eggs
1 1/2 cups whole cranberries
Topping:
1/4 cup of sugar
1 tbsp grated orange rind
Whisk together flour, sugar, baking powder, baking soda, salt and cardamon in a large bowl. In a separate bowl whisk together the yougurt, orange juice,oil and eggs. Pour it over the flour mixtture. Sprinkle with cranberries. Stir just until the dry ingredients are moistened. Sppon the batter into paper lined muffin cups. For topping, combine the sugar and orange rind sprinkling about a tsp over each muffin. Bake at 350 in the centre of the oven for 25 to 30 minutes or until centre is firm.
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