Leftover Cranberries & Oranges?

What to do with those cranberries and oranges? There are so many yummy possibilities and this morning I chose muffins! It's not quite as healthy as a cranberry-orange chutney (which I made over the holidays), but it's a fabulous way to start the day.

Here's the recipe:

Cranberry Muffins (from Nov '08 Southern Lady magazine)

2 cups self-rising flour (if using all-purpose add 2 t. baking powder & 1/4 t. salt)
1 cup sugar
1 cup fresh cranberries
2 large eggs
1/2 cup butter, melted and cooled
1/2 cup milk
1/2 cup sour cream

• Preheat oven to 400. Grease and sugar a 12-cup muffin pan. Set aside.
  
  
• Prepare Orange Crumble Topping (see below). Set aside.
  
  
• In medium bowl, combine dry ingredients. Gently stir in cranberries.
  
  
• In separate bowl, whisk together wet ingredients. Add this mixture to flour/sugar mixture. Stir just until dry ingredients are moistened - don't overmix.
  
  
• Pour into muffin pan and sprinkle crumble topping over batter. Bake for 18-20 minutes. Cool in pan for 10 minutes.

Orange Crumble Topping

• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons grated orange zest
• 1/4 teaspoon ground cinnamon
• 1 teaspoon butter, melted

In small bowl, mix dry ingredients. Add melted butter and stir until crumbly.

These are moister the second day and great with a glass of fresh orange juice. Here's a great trick for getting the most juice from your oranges - microwave them (1 or 2 at a time) for 10 seconds before juicing. Also, if you're a bit pushed for time, mix fresh juice with store-bought. It will taste almost like it's all fresh-squeezed!