Page 331 - Cupcakes

FRESH CRANBERRY ORANGE CINNAMON MUFFINS

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Some ideas for recipes just fall together beautifully, and others, well, once you
start testing them, they try your patience. This was one of those problem recipes,
which I tried a half dozen times before I got it right. I knew I wanted the flavors
of orange and cranberry, but what type of cranberry? Dried? Canned sauce?
Neither. It turns out that fresh cranberries work best. The cinnamon muffin mix
adds just the right background so the cranberries can be front and center. A
tablespoon of freshly grated orange zest rounds it all out. Enjoy!

MAKES 12 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 10 MINUTES
BAKING TIME: 20 TO 23 MINUTES

Vegetable oil spray for misting the pan

1 package (15.2 ounces) cinnamon streusel muffin mix (see “the Cupcake
Doctor says”)
1 container (6 ounces; ¾ cup) smooth yogurt of your choice (without fruit)
1 large egg

2 tablespoons oil or melted butter
1 tablespoon grated fresh orange zest (see “the Cupcake Doctor says”)

1 cup fresh cranberries, rinsed and patted dry (see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the

bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the muffin mix and the contents of the streusel package in a large

mixing bowl and make a well in the center. Place the yogurt, egg, oil, and orange
zest in the well and stir the wet ingredients with a fork to combine and break up
the yolk. Stir the wet and dry ingredients together with a wooden spoon, just