Tuesday, October 4, 2011
In winter, when oranges are peak, I grate the peel, and store in a small container in the freezer to use when needed. Do not grate any of the white “pith”, as it is bitter. (Muffins are on top plate)
½ c. whole-berry cranberry sauce
½ tsp. fresh grated orange peel
1½ c. flour
½ c. sugar
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1/3 c. milk
1/3 c. oil
1 c. peeled, shredded Granny Smith apple
½ c. powdered sugar
1 T. orange juice
In a small bowl, combine cranberry sauce and orange peel; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside.
In another bowl, beat the egg, milk and oil, stir in apple; stir into dry ingredients just until moistened. Fill greased or paper-lined cups half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake 375˚ 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine powdered sugar and orange juice; drizzle over cooled muffins. Makes 12-16
Every person in the US eats 50 pounds of apples every year.