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Cranberry Orange Blossom Muffins - Easy Quick Bread
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Cranberry Orange Blossom Muffins

Fresh cranberry, orange blossom and oats make for a delicious quick bread loaf or jumbo muffins.
Course Bread Muffins Crackers
Cuisine American, Mediterranean
Keyword Cranberry, Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 jumbo servings

Equipment

  • Muffin tin
  • processor or mixer

Ingredients

  • 1 1/2 cups Fresh Cranberries
  • 3 Eggs
  • 1/2 cup Sugar
  • 1/3 cup Sunflower Oil mild flavor oil
  • 1/2 tsp Orange blossom water  
  • 1/2 cup Milk
  • 1 1/2 cups Oat flour
  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tbsp Grated orange peel
  • 1/2 tsp Warm spices cinnamon, cloves, nutmeg
  • Glaze optional
  • 1/2 cup Confectioners sugar
  • 1 tbsp Butter melted
  • 3 tbsp Pistachios
  • 3 tbsp Dried cranberries

Instructions

  • Preheat oven 350
  • In a food processor, pulse the cranberries, eggs, oil, sugar and orange blossom. Pulse a few times to incorporate.
  • Add both flours, baking powder, baking soda, spices and salt. Pulse a few times to mix.
  • Add the milk, orange peel and pulse again to blend.
  • In paper lined muffin tins, silicone muffin pan, or an oiled loaf pan, divide the batter, filling 3/4 way up.
  • Bake for about 25 minutes or until the top is firm to the touch.
  • If a glaze and toppings are desired, whisk the melted butter with confectioners sugar, drizzle across the cooled muffins. Sprinkle pistachios and dried cranberries across the top.