Orange Zest Cranberry Muffins

I admit it.  I really do like winter.  I think one of my favorite parts about winter is the fact that it is bright and sunny, so crisp and white. 

And, that it coincides with citrus season.  These orange zest cranberry muffins are my new mid-winter crush.  

That explains why I only have photos of them in the muffin tin. When you make them, you’ll understand why that is too.    

Orange Cranberry – from Mom

Ingredients

• 2 C white whole wheat flour
• 2/3 C sugar (a little under is a-ok)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 C chopped fresh or frozen cranberries
• 2/3 C milk
• 3-4 T melted butter
• 1 tsp. orange zest (about 1 medium orange)
• 1/2 tsp. vanilla
• 1 egg

Directions

Mix the 2 C white whole wheat flour with a scant 2/3 C sugar, 2 tsp. baking powder and 1/4 tsp. salt.  Add in the cranberries and stir.

Make a well in the center of the dry ingredients and add 2/3 C milk, 3-4 T melted butter (three has worked just fine for us, but depending on the consistency of your flour, you may need to add 1 T milk to account for the liquid difference), 1 egg, 1 tsp. of orange zest and 1/2 tsp. vanilla. 

Mix the batter together; it will be very thick and sticky. 

Using a cookie scoop, scoop roughly 1/6 C of the dough into 12 greased muffin tins. 

Bake at 400 for 18 minutes, or until a toothpick in the center comes out clean. 

Cool in the tin for 1 minute, and then carefully remove the muffins to a cooling rack to cool down. 

Enjoy!

Orange Cranberry Crinkle Cookies

A classic Christmas cookie, chocolate crinkles, gets a face lift! 

This recipe uses a sugar cookie base in addition to cranberries and orange zest to make a refreshing cookie that will be a welcomed addition to any Christmas gathering. 

Orange Cranberry Crinkle Cookies – Adapted from Lauren’s Latest

Ingredients

• 1/2 C butter, softened
• 3/4 C sugar
• 1/2 tsp. vanilla extract
• 1 egg
• zest of 1 orange
• 1 T orange juice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 1/2 C white whole wheat flour
• 1/2 C chopped fresh cranberries
• Powdered sugar

Directions

Begin by creaming together 1/2 C butter with 3/4 C sugar.  Add in 1/2 tsp. vanilla extract and 1 egg, along with the zest of one orange and 1 T orange juice. 

Mix together 1 1/2 C white whole wheat flour, 1/4 tsp. salt, 1/4 tsp. baking powder and 1/8 tsp. baking soda.

Add the dry ingredients into the creamed butter mixture 1/2 C at a time.  Mix until well incorporated. 

Then, stir in 1/2 C chopped cranberries. 

Fill a small bowl with about 1/4 C powdered sugar. 

Using a cookie scoop, scoop 1 T dough into the powdered sugar and roll until the cookie is covered in powdered sugar.  (Refill the powdered sugar as needed)

Place each dough ball onto a lightly greased cookie sheet. 

Bake each cookie sheet at 350 for 9-11 minutes.  Cookies are done when the edges are set. 

Remove from the oven and allow cookies to continue cooking for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Store in an airtight container at room temperature for 1 week; for longer storage, freeze after baking. 

Enjoy! 

Ingredient Spotlight: Citrus!

Welcome!  I am so glad you joined us today for the Ingredient Spotlight.  My blogging friend, Tiffany from Eat At Home started Ingredient Spotlight as a way to share & swap recipes around a featured ingredient.  This year, I am delighted to co-host with Tiffany!

This week, we are spotlighting Citrus Fruits. 

Right now is prime eating season for lemons, limes, oranges, tangerines, and grapefruit.  Somehow a little hint of citrus during the winter makes the cold days seem warmer. 

Here are some of my favorite ways to cook and bake with citrus fruits:

• Broiled Grapefruit {pictured above}
• Orange Cranberry Muffins
• Tuscan Lemon Chicken
• Key Lime Bars
• Frozen Lemon Tart
• Pink Grapefruit Cake
• Sweet Citrus Punch

What are your favorite ways to cook or bake with citrus fruits?  Link up your recipes using citrus fruit below.  And, don’t forget to join Tiffany next week where the ingredient is… BACON! 

Sweet Citrus Punch

It’s always a treat to provide overnight or brunch guests with a nice morning beverage, besides coffee.  I find that whenever we serve eggs, I crave an orange-juice based beverage; does anyone else experience that? 

For a brunch a few weeks ago, we made this sweet citrus punch, which was a recipe that caught my attention from Liz and her husband over at Pocket Change Gourmet.

This punch combines orange and pineapple juice along with sparkling lemon water for a delightful breakfast beverage. 

Sweet Citrus Punch – Adapted from Pocket Change Gourmet

Ingredients

• 1 can frozen orange pineapple juice concentrate, thawed
• 1 can frozen orange juice concentrate, thawed
• 3 C cold water
• 1 bottle, sparkling lemon flavored water

Directions

In a juice container, mix together the orange juice concentrate along with the orange pineapple concentrate. 

Add 3 cups of cold water.  Stir until the concentrates are dissolved. 

Chill the beverage until ready to serve. 

To serve, fill half the glass with the orange pineapple mix, then, top with the lemon sparkling water.  Give a quick stir and serve, either on ice, or without. 

We served this morning beverage in wine glasses for an extra special treat. 

Enjoy!

Creamy Orange Dream

Today is the last day of August.

And, it’s hot.
And, humid.

Weather like this calls for a cool treat. A cool, end-of-summer treat.

One creamy orange dream, coming right up!

Creamy Orange Dream – from Sarah

Ingredients

• 1/2 C orange juice
• 2 scoops vanilla frozen yogurt

Directions

Add the frozen yogurt scoops to a blender, or magic bullet container. 

 

Add in the OJ.  Start with about 1/2 C, adding more to thin the consistency, if needed.

Blend until combined.

Serve cold.  {Note: This recipes serves 1}

With a straw … a bendy one!

A special thanks to my friend Sarah for sharing this yummy summer treat with us while we visited their lovely home over the 4th of July! 

Orange Slush

This "orange slush" is a summer must! My mom has been making it for as long as I can remember.

 One batch lasts all summer long (and then some) - so make it early, stick it in the freezer and enjoy!

Orange Slush - Mom                                                              {Print Recipe}

2 1/2 C water

2 1/2 C sugar

2 cans frozen orange juice

3 C pineapple juice

2 C real lemon juice

1 bottle of club soda

Boil the water and sugar together; cool. Then, add cans of OJ, pineapple juice, lemon juice and club soda. If you wish, you can toss in a little vodka too. Freeze the slush in a large ice cream pail.

To serve, thaw the slush about 30 minutes before serving. Fill a glass 3/4 of the way with slush. Then, add ginger ale to fill the glass up. Serve with a spoon, or a straw, and get ready to watch the smiles.

This post is linked to:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Tuesday Tastes
• Delicious Dishes
• URS: Cool Foods

Orange Cranberry Muffins

We've been on a muffin kick lately for our weekend breakfasts.

And, really -- what's not to love about a healthy cupcake ;)

This orange cranberry muffin comes from our kitchen - and it's a recipe we've come to love.  They make a great breakfast, snack and dessert!

Orange Cranberry Whole Wheat Muffins

Muffins
1/3 C brown sugar
1/2 C Orange juice
1 tsp. orange zest (optional)
1 egg white
1 tsp. vanilla
1/4 C applesauce
1 C cranberries (I used Craisins)
2/3 C whole wheat flour
2/3 C white flour (or more whole wheat)
2 tsp. baking powder
1/2 tsp. cinnamon

Topping
1/4 c oats, quick-cook or old fashioned
2 T brown sugar
1/4 tsp. cinnamon


In a small bowl, mix topping ingredients and set aside.

In a medium-sized bowl, mix flour, baking powder and cinnamon with a wire whisk.

In a large bowl, mix egg, sugar, vanilla, applesauce and orange juice (along with zest, if desired), using a wire whisk.

Then, stir in cranberries (using a spatula or wooden spoon).

Pour dry ingredients into wet ones and stir until just moist.

Fill muffin tins (12 regular sized muffins, or 6 jumbo muffins) 2/3 of the way full. I've fallen in love with my jumbo muffin tins :) They're big and moist and they help me only eat 1.

If you use muffin liners, please spray them first!

Sprinkle each evenly with topping.

Bake at 350 for 18-22 minutes, or until a toothpick comes out clean.

Enjoy warm with a big cup of tea.

These muffins make excellent gifts! You can make them mini, regular or jumbo in size, or even make them into a mini loaf of bread. The flavors are wonderfully refreshing at Christmastime, as a break from all the chocolate!

This post is linked to:
Grocery Cart Challenge's Recipe Swap,
Fall Foods Festival: Cranberries,
Cupcake Tuesday
URS: Food Gifts
In-Season Swap: Oranges
Ingredient Spotlight