So my mom and I saw this muffin tin at IKEA a while back... but we didn't get it.
(I don't know if you can tell, but the muffin cups are tall and skinny... super cute...)
And there are really cute paper cups to go with it.
And since then, my mom has mentioned several time that she wishes she HAD gotten it.
So I bought 2 of them for her for Mother's Day (and cups, of course).
And made muffins for breakfast.
And they were so good, I thought I'd share the recipe :)
(I mixed and matched a few recipes I found online)
(I don't know if you can tell, but the muffin cups are tall and skinny... super cute...)And there are really cute paper cups to go with it.
And since then, my mom has mentioned several time that she wishes she HAD gotten it.
So I bought 2 of them for her for Mother's Day (and cups, of course).
And made muffins for breakfast.
And they were so good, I thought I'd share the recipe :)
(I mixed and matched a few recipes I found online)
Orange Cranberry Muffins
375 degree oven
10-12 minutes**
Yeild: 12
3/4 cups dried cranberries
Juice of one orange
- Put juice and cranberries in a small saucepan. You may want to add just little water if you don't get much juice (liquid should cover about half the berries). Simmer for 5 minutes to rehydrate the cranberries. Remove from heat.
2 cups flour
1/2 cup sugar
2 1/2 tsp baking soda
1/4 tsp salt
1 Tb orange zest
375 degree oven
10-12 minutes**
Yeild: 12
3/4 cups dried cranberries
Juice of one orange
- Put juice and cranberries in a small saucepan. You may want to add just little water if you don't get much juice (liquid should cover about half the berries). Simmer for 5 minutes to rehydrate the cranberries. Remove from heat.
2 cups flour
1/2 cup sugar
2 1/2 tsp baking soda
1/4 tsp salt
1 Tb orange zest
- Mix together well in a medium bowl and set aside.
2 eggs (at room temperature)
6 oz. cup of Orange yogurt (I used Yoplait's Light Orange Creme)
1/2 cup vegetable oil
- In a small bowl beat eggs well. Add yogurt and oil and mix thoroughly. Pour into dry ingredients and mix until moist. Consistency will be more like an extra sticky cookie dough than a batter.
- Fold in cranberries and separate evenly into lined or greased/floured muffin tins.
3 Tb sugar
2 Tb flour
1 Tb COLD butter
- Cut together with a fork and sprinkle over each muffin.
Cook and ENJOY***!
**Cooking time will vary. Muffins usually take 20-25 minutes to cook. The provided time is when using these tall, skinny muffin tins and a convection oven. Just watch and learn! :)
***As always, best when enjoyed still warm. May be made in advance and frozen. If frozen, thaw overnight then reheat in the oven, covered with tin foil.
2 eggs (at room temperature)
6 oz. cup of Orange yogurt (I used Yoplait's Light Orange Creme)
1/2 cup vegetable oil
- In a small bowl beat eggs well. Add yogurt and oil and mix thoroughly. Pour into dry ingredients and mix until moist. Consistency will be more like an extra sticky cookie dough than a batter.
- Fold in cranberries and separate evenly into lined or greased/floured muffin tins.
3 Tb sugar
2 Tb flour
1 Tb COLD butter
- Cut together with a fork and sprinkle over each muffin.
Cook and ENJOY***!
**Cooking time will vary. Muffins usually take 20-25 minutes to cook. The provided time is when using these tall, skinny muffin tins and a convection oven. Just watch and learn! :)
***As always, best when enjoyed still warm. May be made in advance and frozen. If frozen, thaw overnight then reheat in the oven, covered with tin foil.
