CRANBERRY ORANGE BREAD/MUFFINS

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Cranberry Orange Bread/Muffins image

These are my oldest sons favorite! These freeze really well and can be pulled out thawed to room temp and enjoyed for breakfast on the go or for unexpected company. A holiday favorite! * Cranberry Orange is second from right. Also pictured Lemon Poppyseed, Double Chocolate Zucchini Bread, and Eggnog Bread for which I have also...

Provided by Teresa Jacobson

Categories     Other Breakfast

Time 55m

Number Of Ingredients 11

2 c flour
1 Tbsp fresh ground flaxseed (optional)
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2/3 c orange juice
1 Tbsp fresh grated orange peel (about 1 orange)
1/4 c greek yogurt
1 large egg
1 1/2 c fresh cranberries, chopped

Steps:

  • 1. Preheat oven to 350 degrees F. Lightly coat loaf pan, mini loaf pans, or muffin tins with cooking spray.
  • 2. Combine flour, ground flax, sugar, baking powder, salt, and baking soda in a large bowl; set aside.
  • 3. In a separate bowl combine orange juice, orange peel, yogurt, and egg; fold lightly into dry mixture. add cranberries and fold together just until blended. Do NOT over mix!
  • 4. Pour into prepared pan(s) and bake-- standard muffins: about 16-20 minutes jumbo muffins: about 25 minutes mini loaves: 30-35 minutes 9x5 loaf: 50-55 minutes Or until done. Allow to cool before slicing. These freeze really well!

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