Orange Craisin Muffins

The inspiration for these came from Paula Deen's "Best Damn Blueberry Muffins." I used her technique, substituted in orange juice for the liquid and shazam! Orange Craisin Muffins. They're really quite delicious. This season I'm making them for all the neighbors. We'll see how that works out.

Orange Craisin Muffins

2 cups all purpose flour
2 tbsp. baking powder
1/2 cup sugar
2 large oranges
1 stick unsalted butter, melted
1 egg slightly beaten
3/4 cup Craisins
1/2 cup pecan pieces.

Preheat oven to 350°F.

Prepare muffin pan by lightly spraying the top with non-stick cooking spray and lining with foil baking cups. In a medium to large bowl combine flour, baking powder and sugar.In a blender or food processor, place 1 peeled and sectioned orange plus the zest and juice of the second orange.Pulse until the orange is liquefied. Add the egg and melted butter, pulse just until combined. Add the wet ingredients to the dry and mix well. Fold in the Craisins and pecans.

 

This batter is pretty thick and when everything works right you should see a nice, airy texture and a batter that doesn't run. Don't worry, if the batter is a little runny, the muffins will still taste fine.

 

Spoon batter into muffin cups (I like to use an ice cream scoop coated with cooking spray), filling to about 2/3 full.Bake for 18 - 20 minutes or until tops are golden. If desired, remove half way through baking and sprinkle with white or brown sugar and return to oven.

Handy Tip: Fill a clean salt shaker with sugar and use that to sprinkle your muffins.