More muffins!

I'm getting ready for a weekend away with friends, and decided to take some muffins so we can have a quick breakfast before a snowshoeing activity we have planned.  I had some cranberries in the freezer and it's snowing, so some comforting winter flavors seemed in order.  The muffins turned out moist and yummy.  Give these a try.

Orange Cranberry Pumpkin Muffins

Makes 24 muffins

2 eggs, slightly beaten
1 cup brown sugar (NOT packed)
1 cup white sugar
1 cup pumpkin
1/2 cup canola oil
2 Tablespoons orange zest
2 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries

Preheat oven to 350 degrees.   Spray 24 muffins cups with baking spray or use paper liners.

Heat cranberries with one tablespoon of water until the cranberries burst open.  Mash slightly with a fork.

Beat eggs, sugar, pumpkin, oil and orange zest until smooth.

In a separate bowl mix together the flour, spices and salt.  Pour the liquid mixture over the dry mixture, then mix together with a spoon just until moistened.  Fold in the cranberries and their liquid.

Spoon into the muffin cups and bake for 20 minutes.

Delicious Bran Muffins

Somehow I accumulated a few boxes of Raisin Bran.  I guess it was because it kept going on sale....then I got tired of eating it.  Several times I thought about using the cereal to make muffins, but my past experience with bran muffins hasn't been all that positive.  In an effort to make them extra healthy, most of the bran muffins I've been served were made with whole wheat flour - which left them kind of heavy and dry.  I finally decided that since the bran is providing a good dose of fiber, there would be no sin in making them with regular all purpose flour and they might turn out better.  I was right!  These were so moist and delicious that I had to fight off my 10 year-old son so that a batch of  muffins wouldn't be gone in one day.  Now he has started asking for these because he likes them so much.  I put them in a plastic bag in the freezer and we have a fast and easy breakfast on hectic mornings (30 seconds in the microwave thaws and warms them beautifully).  I make the muffins in standard muffin tins, for one dozen muffins.

Raisin Bran Muffins

2 cups Raisin Bran cereal

1 1/3 cups milk

1/2 teaspoon vanilla

1/4 cup canola oil

1 egg

1 1/4 cups flour

1/2 cup brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

Preheat the oven to 400 degrees.

Grease the BOTTOMS ONLY of 12 standard muffin cups with shortening, or spray with cooking spray.

Crush the Raisin Bran - I do this by putting it in a bowl and mashing it with a potato masher.  You can also put it in a bag and run a rolling pin over it several times.  Mix the crushed cereal with the milk and vanilla.  Let stand for 5 minutes.

Mix in the egg and oil with a fork.  Then stir in the remaining ingredients just until everything is moistened.  Be sure not to overmix so that your muffins will be nice and tender.

Divide the batter among the 12 muffin cups, then bake for 20 minutes.

Let stand in the pan for a couple of minutes, then run a knife around the edge of each muffin and tip out of the pan.  These are delightful served warm!