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Breads
Breakfast
Muffins

               Orange Cranberry Muffins

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 egg

1/2 cup milk

1/2 cup sour cream

1/3 cup canola oil

11/2 cups fresh or frozen cranberries, chopped

1 tablespoon grated orange peel

Glaze:

1/2 cup powdered sugar

1 tablespoon fresh orange juice

1 teaspoon grated orange peel

1. Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, baking powder, baking soda and salt in a medium bowl; make a well in the center.
3. In another bowl, mix sugar and egg. Add milk, sour cream and oil, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in cranberries and orange zest.
4. Fill prepared muffin tins three-fourths full. Bake for 15 to 18 minutes or until muffins test done.
5. Meanwhile, stir together glaze ingredients until smooth.
6. Remove muffins from cups to a wire rack. Place a sheet of waxed paper underneath rack to catch glaze drippings. Drizzle glaze over warm muffins. Cool completely before serving.

Makes 1 dozen muffins.