Uploaded January 2024 | Updated September 2026, 2 hours ago
Welcome to Bonita's Kitchen! Today we will be making CRANBERRY and ORANGE Muffins, these tasty muffins got most of the ingredient's mixed together and kept in the fridge for 12 to 24 hour before baking them.....See recipe below for more details!!!!!!.
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Ingredients:
½ cup oil ½ cup melted butter or margarine
½ cup sugar ½ cup molasses
2 tsp vanilla 1 tsp sea salt
2 large eggs 3½ tsp baking powder
2¾ cups all-purpose flour 1½ cups milk or 1 can of evaporated milk
1½ cups cranberries (fresh or frozen)
2 tbsp orange zest 2 tbsp flour, for cranberries
Method:
In a medium bowl add melted butter, oil, sugar and molasses and blend together. Then add milk and vanilla, mix in until combined.
In a small bowl add eggs and whisk together and add to mixture and combined.
Sift in all-purpose flour, sea salt and baking powder and continue mixing until all combined.
Transfer into a bowl with lid and put in the refrigerator over night or up to 12 hours.
When ready to bake…..preheat oven to 350ºF then grease muffin pans or use liners.
Remove muffin batter from fridge and fold in cranberries dusted with 2 tbsp of flour and add orange zest, fold together….when ready scoop into the muffin pans and bake for 20 to 30 minutes or until toothpick clean.
Bonita’s Tips:
1. Making the batter the night before baking, this allows the flour to fully hydrate, resulting in enhanced flavour and texture.
2. Adding the cranberries and orange zest the morning of keeps them fresh. Plus the berries to not break down.
3. If you use blueberries Don’t thaw the blueberries if they are frozen.
4. Toss cranberries in some flour before folding them into batter…
5. Use canola or vegetable oil for baking…
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Welcome to Bonita's Kitchen! Today we will be making CRANBERRY and ORANGE Muffins, these tasty muffins got most of the ingredient's mixed together and kept in the fridge for 12 to 24 hour before baking them.....See recipe below for more details!!!!!!.
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Ingredients:
½ cup oil ½ cup melted butter or margarine
½ cup sugar ½ cup molasses
2 tsp vanilla 1 tsp sea salt
2 large eggs 3½ tsp baking powder
2¾ cups all-purpose flour 1½ cups milk or 1 can of evaporated milk
1½ cups cranberries (fresh or frozen)
2 tbsp orange zest 2 tbsp flour, for cranberries
Method:
In a medium bowl add melted butter, oil, sugar and molasses and blend together. Then add milk and vanilla, mix in until combined.
In a small bowl add eggs and whisk together and add to mixture and combined.
Sift in all-purpose flour, sea salt and baking powder and continue mixing until all combined.
Transfer into a bowl with lid and put in the refrigerator over night or up to 12 hours.
When ready to bake…..preheat oven to 350ºF then grease muffin pans or use liners.
Remove muffin batter from fridge and fold in cranberries dusted with 2 tbsp of flour and add orange zest, fold together….when ready scoop into the muffin pans and bake for 20 to 30 minutes or until toothpick clean.
Bonita’s Tips:
1. Making the batter the night before baking, this allows the flour to fully hydrate, resulting in enhanced flavour and texture.
2. Adding the cranberries and orange zest the morning of keeps them fresh. Plus the berries to not break down.
3. If you use blueberries Don’t thaw the blueberries if they are frozen.
4. Toss cranberries in some flour before folding them into batter…
5. Use canola or vegetable oil for baking…
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
