How to make it

  • Preheat oven to 350 degrees
  • Spray muffin pan with non-stick baking spray and set aside.
  • In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.
  • Cut in butter until mixture is crumbly.
  • Add egg, orange juice, orange peel and half-half all at once, stirring enough until mixture is evenly moist.
  • Fold in cranberries.
  • In a separate bowl, mix flour, brown sugar and cinnamon together throughly.
  • Cut in butter until it looks like moist sand and set aside.
  • Spoon batter into muffin pans about 2/3 and crumble topping onto each muffin covering the top completely.
  • Bake for 25 minutes or until tester comes out clean.
  • *This can be made into a loaf by using 9x5x3 loaf pan but will bake longer-1 hr and 10 minutes or until tester comes out clean
  • **If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with enough water, heat them on high for two minutes and let them stand until ready to use them-then drain, pat dry and fold them into batter.

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