I've just finished reading Cathy Kelly's Between Sisters and there were quite a few foodie references that had me turning over the page corners for potential #readcookeat recipes. In the end I went for this one though :
p173 There never was parking, Cassie knew. It was the best coffee shop for miles, so you had to park a long way round the corner and schlep But nobody minded. The Coffee Bean had cranberry and orange muffins and hot chocolate to die for.
I was on to a winner with this one because I had everything I needed in the kitchen cupboards. I tweaked this recipe for cranberry & orange muffins from Food Network Kitchen.
Cranberry & Orange Muffins
1 cup dried cranberries
1/2 cup orange juice
1/2 cup butter
1 teaspoon grated orange zest
2/3 cup sugar
2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 tablespoons orange extract
1/4 teaspoon salt
1/4 cup milk
Mix the flour, baking powder, salt and cinnamon in a bowl.
Put the orange juice and dried cranberries in a small saucepan and bring to a gentle simmer. Turn off the heat and leave the cranberries to plump up for 10 minutes.
Cream together the butter and sugar. Add the orange extract and orange zest.
Break in the eggs, one at a time, alternating flour and egg.
Mix in the milk (or milk alternative such as oat milk).
Pour in the cranberries and orange juice and gently fold in. Add an extra handful of flour if it's too runny.
Pour into greased muffin tins. We got 18 muffins out of ours but the original recipe with these quantities was for 12.
Bake for 15-20 minutes at 180° until soft and springy. Eat while still warm for extra yumminess !
They're quite firm and the cranberries give them a lovely tartness as well as a juiciness that stops them being too dry.
Joining in with the #readcookeat challenge at Chez Maximka.
I substituted a pack of steevia that was lurking in the cupboard for half of the sugar and used up some coconut water that was open in the fridge instead of milk, so I'm linking up with #KitchenClearout linky too.