Cranberry Orange Muffins

 

These muffins are so delicious and full of flavor, I think they would be perfect for breakfast on Christmas morning. Actually, they are good anytime but the taste of cranberry and orange just screams Christmas to me.

 

 I would probably make these this day before and pop them in the microwave on Christmas morning because who has time to be baking on Christmas morning? Certainly not me!

 

You can substitute blueberries if you want blueberry muffins, and I have made it into a coffee cake as well.

 

Cranberry Orange Muffins

2 1/3 cups all-purpose flour 1 1/4 cups sugar 1 1/2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 2 Tbsp grated orange rind 2 eggs 1/2 cup vegetable oil 1 1/4 cups buttermilk 1 1/2 tsp vanilla 1 1/2 cups cranberries fresh or frozen. If frozen do not thaw. May substitute blueberries.   Directions: Preheat oven to 375 degrees. 1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and orange rind. 2. in small bowl combine eggs, oil, buttermilk and vanilla. 3. Gently stir the cranberries into the egg mixture. 4. Add the egg mixture all at once into the flour mixture stirring just until the dry ingredients are moistened. About 15 stirs around the bowl. Do not over mix! 5. Fill lined muffin tins 3/4 full and top with streusel if desired. 6. Bake until the tops are lightly browned approximately 13-15 for mini muffins or 18-20 minutes for regular muffins. 7. Remove from pans and cool on wire rack.   Streusel: I use a basic recipe of 6 Tbsp flour, 4 Tbsp white sugar, 2 Tbsp Crisco If desired, omit the streusel and glaze the tops with a powered sugar glaze. printablerecipe   Linking to: Foodie Friday: Country Cook

Lemon Pull-Aparts

I had this recipe pinned on Pinterest (great but addicting site) and decided to make them today because #1. I had all the ingredients on hand. #2. We planned to clean out the basement today and I wanted to put it off as long as possible. # 3.We love lemony, citrusy flavors and these had just the right amount of lemon flavor. #4. Same as #2 Make sure you use real lemon zest because that is what gives it the awesome flavor. Lemon Pull-Aparts 12 Rhodes dinner rolls, thawed but still cold (note...I put mine in the refrigerator overnight and they were just right in the morning) zest of 1 lemon 1/2 cup sugar 3 Tbsp butter, melted Glaze: 1/2 cup powdered sugar 1 teaspoon soft butter 1 Tbsp lemon juice or hot water to desired consistancy A little bit of lemon zest 1/2 teaspoon vanilla Cut rolls in half and place in a greased 9×13" pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.  Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm. printablerecipe