- Yield 12 servings
- Prep 15 mins
- Cook 25 mins
The name is a tip-off to the color: These muffins are bright orange, sans food coloring, with flecks of red.
My mother introduced me to these muffins. She’s a very good cook, though her priority is an easy clean up. If she sees more than two bowls in a recipe, it’s not happening. I adore this muffin recipe for two reasons (in addition to their tastiness): One, you make the batter in a blender—how fun is that? Two, it calls for a whole orange, skin and all. This recipe is proof that you can be cleanup conscious and a good cook. This recipe is adapted from Claire Porterfield’s version in the Tea to Greens cookbook.
- Cooking spray
- 1 navel orange, cut into eighths
- 1/2 cup orange juice
- 1 large egg
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup dried cranberries, chopped
- Preheat the oven to 375F. Coat a standard-size 12-cup muffin tin with cooking spray.
- Put the orange wedges, orange juice, egg, and oil into a blender and blend until smooth.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; whisk to incorporate. Make a well in the center of the dry ingredients; pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
- Divide the mixture among the muffin tins, filling the tins about 3/4 full, and bake until the muffins are golden and push back when gently pressed, 20 to 25 minutes. Let cool on a rack and enjoy warm or toasted.
From: You Can Trust a Skinny Cook: 140 Recipes That Love You Back, by Allison Fishman, Wiley 2011. Reprinted with permission from the publisher.