Orange Cranberry Muffins

I'm a big fan of muffins for Sunday morning breakfasts. Or really any morning that I can sit and linger over coffee and a muffin while reading the newspaper. Since I work a day job during the week and try to get out of the house early on Saturdays to run errands, that usually is only leaves Sundays for a leisurely breakfast.

I tend to like fruit based muffins - lemon blueberry, lemon raspberry, triple berry, and the like. One of my favorites is orange cranberry. Our local grocery store has an in-store bakery that makes an amazing orange cranberry muffin. I only have one recipe that I like, but wanted to try other variations. I came across a recipe posted on Sally's Baking Addiction that uses fresh or frozen cranberries. I'd only used dried cranberries in the past so this was something unique for me.

If you're a muffin lover, or love the flavor combination of orange and cranberry, this is a must try recipe. Link:  Sally's Baking Addiction - Orange Cranberry Muffin 

Let me know if you give them a try.

Pancake Muffins

I attended a small brunch type breakfast yesterday and the hostess served pancake muffins that would be perfect for a grab and go breakfast when you're in a hurry and/or running late.

Here's the recipe she gave me permission to share.

Pancake Muffins

1 1/2 cups complete pancake mix
1 cup water
1/2 cup pancake syrup (She advises against using fruit flavored syrups.)
3 individually wrapped processed cheese slices
6 eggs

Preheat oven to 350 degrees. Mix the pancake mix, water, and syrup until well blended. Set aside. Crack the eggs into a separate bowl and beat well. Set aside. Generously spray a muffin tin Pam cooking spray.

Ladle the pancake mix into each of the muffin pan cups until about 3/4 full. Unwrap the cheese slices and cut each slice into 4 quarters. Put one quarter in each of the muffin cups on top of the pancake mixture. Ladle the beaten eggs over the cheese in each of the muffin cups until the eggs are nearly level with the top of each of the muffin pan cups.

Bake for 17 to 20 minutes or until the edges are lightly browned and the centers are set.

Makes 12 pancake muffins

Breakfast Muffins

I like to bake so I'm always on the lookout for new recipes to try. I'm also trying to eat better (healthier) this year. I came across a recipe for apple muffins in an old cookbook (it was published in 1973) of my mom's. I love apples, apple butter, and will eat applesauce, and apple pie if it's warm and has vanilla ice cream on top, apple muffins just didn't sound all that appetizing. I spent a couple of weekends playing around with the recipe substituting different fruits while keeping the basic batter ingredients pretty much the same. Here's what I came up with. Give it a try and let me know what you think.

Orange Cranberry Muffins

1 3/4 cup all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice
1/3 cup vegetable oil
1 well beaten egg
1/2 cup chopped craisins
1 tablespoon grated orange peel
1/2 cup chopped nuts - Optional

In a medium sized mixing bowl, add the first 4 ingredients (flour through salt) and stir until combined. Make a well in the center. In a separate bowl, mix the orange juice, oil, and egg together. Pour into the well you made in the dry ingredients. Stir just until moistened. Gently fold in the orange peel, craisins and nuts.

Place cupcake papers in a muffin tin or you can grease the individual muffin cup areas. I prefer the cupcake papers/liners for an easier clean up. Fill the papers 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted in the center of each muffin comes out clean. Serve warm with butter or margarine. These are also great at room temperature for a grab and go breakfast or treat.

Makes 12 muffins.