and the day dawned damp cold and breezy…

Sundays with muffins

But I still love fall weekends, even when they don’t have that glorious late year sunshine. Thanksgiving weekend is always a bit of the embodiment of all that is marvellous and wonderous in autumn. Because I’ve never worked a traditional M-F schedule we tend to plan around ‘near enough’, and besides who wants to do a huge big meal on Monday and then get up early on Tuesday for work. Bah Humbug to that. So we almost always do Thanksgiving supper on Sunday.

But the Thanksgiving feast post is later.

This post is about mornings. And muffins.
Nothing much new to say about muffins, but I did need to get a little inventive.

See The Feychild, she loves cranberries, just not with the poultry feast (it has been chicken, traditional turkey, but since we moved to Nova Scotia it’s been a duck every year – my only duck of the year). She also loves orange juice, just not with a lot of pulp, I got a few jugs of orange juice from work for cheap, but they had extra pulp. So I’d strained the orange juice, but that left me with a lot of orange pulp. I was gonna use the orange pulp up with some left over pineapple (from the carrot cake adventures), but that fell by the wayside. So why not ‘orange cranberry muffins’? However most orange cranberry muffin recipes call for orange juice and zest, not pulp. So a bit of muffin recipe adaptation was called for. The results were a very nice muffin indeed, so without further ado:

Orange Cranberry Muffins

  • 2 cups all purpose flour
  • 3/4 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh cranberries – chopped
  • 2 tbsp granulated sugar
  • 3/4 cups orange pulp
  • 1/4 cup orange juice
  • 1/3 cup oil
  • 1 egg

Muffins cooling on an open rack


  • 1. Preheat oven to 400°F
  • 2. In a medium size bowl, whisk together dry ingredients – flour, sugar, baking powder, baking soda, and salt.
  • 3. Toss chopped cranberries with the 2 tbsps of sugar
  • 4. Stir cranberries into dry ingredients
  • 5. Whisk orange pulp together with juice, oil, and egg
  • 6. Pour wet ingredients into dry, and stir just until well combined – about 10 turns
  • 7. Fill lined muffin tin – I like to fill the cups more or less to the top (I like a big muffin top)
  • 8. Sprinkle with turbinado sugar or streusal topping
  • 9. Bake in a 400°F oven for 20 mins or till golden brown and a toothpick inserted comes out clean

It’s a lovely easy start to a Thanksgiving Sunday that will involve much baking and roasting and cooking of things later in the afternoon

Muffins - a bit of sunshine on an otherwise cold and damp day

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