Orange Cranberry Muffins

CookingNook.com's Cranberry Orange Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup corn syrup
1/2 cup orange juice
1/4 cup corn or canola oil
1 tablespoon grated orange rind
1 cup fresh or frozen cranberries, chopped
1/2 cup coarsely chopped walnuts or pecans(optional)

Preheat oven to 400°F.

Spray a muffin pan with cooking spray or grease it lightly. Set it aside.

Mix together the flour, sugar, baking powder and salt in a medium bowl. Whisk together the eggs, corn syrup, orange juice, oil and orange rind in a large bowl. Stir in the flour mixture just until combined. Stir in the cranberries and nuts.

Note: Really do just mix the muffin batter until everything is combined. Do not beat the batter or overmix or the muffins will not be as tender and they could.

Spoon the batter into the muffin pan. Bake for 18-22 minutes, until lightly browned and firm to the touch.

Makes 12 muffins.

Bake and take or store right in the muffin pan. Nordic Ware 12-c. Natural Commercial Bakeware Muffin Pan with Storage Lid

• Change the orange flavor to lemon by substituting lemon zest for the orange zest. If you want to use lemon juice as well, instead of orange juice, do as stated above and reduct it by at least half and top it up with water. It will be too tart otherwise.

• Sprinkle the top of the muffins with a bit of sugar before baking if you want an extra bit of sweetness and crunch to the finished product.