Cranberry-Orange Swirl Muffins (5.5 PTS)

Recipe Ingredients

		Butter for the pans
		**cranberry-orange mixture**
1 1/2 cups	139g / 4.9oz	Fresh cranberries (may substitute frozen - thawed) cranberries
1/2 cup	118ml	Sweet (not Seville) orange marmalade*
1/3 cup	65g / 2.3oz	Sugar
1/2 teaspoon	2.5ml	Finely grated orange zest
1/2 teaspoon	2.5ml	Ground cinnamon
		Generous 1/4 teaspoon ground cardamom
		**batter**
2 1/4 cups	140g / 4.9oz	Flour
2 1/4 teaspoons	11ml	Baking powder
		Generous 1/2 teaspoon salt
6 tablespoons	90ml	Unsalted butter - at room temperature
2/3 cup	131g / 4.6oz	Plus 1 tablespoon sugar
1 cup	198g / 7oz	Egg (large)
1 1/4 teaspoons	6.3ml	Vanilla extract
1/2 teaspoon	2.5ml	Finely grated orange zest
1 cup	237ml	Low-fat or whole milk

Recipe Instructions

Preheat the oven to 425 degrees. Generously butter 12 standard-sized

muffin cups or line them with paper liners.

For the cranberry-orange mixture: In a blender or a food processor,

combine the cranberries, marmalade, sugar, orange zest, cinnamon and

cardamom and process until the cranberries are coarsely chopped.

Scrape the mixture into a small saucepan and heat over medium heat

until the mixture comes to a boil, about 5 minutes. Or scrape the

mixture into a large microwave-safe bowl, cover loosely with wax

paper and microwave on full power, stopping to stir every 2 minutes,

until the mixture is bubbly, 3 to 5 minutes. Set aside to cool

slightly.

For the batter: In a large bowl, combine the flour, baking powder and

salt. Set aside.

In a medium bowl with an electric mixer on medium speed, beat

together the butter and 2/3 cup of the sugar until combined. Add the

egg and mix until light and fluffy, about 1 minute. Add the vanilla

and orange zest and mix until smooth. Using a spoon, stir 1/2 of the

flour mixture into the bowl, then stir in the milk, finally stir in

the remaining flour mixture, and mix just until the batter is smooth.

Transfer 1/4 cup of the batter to the cranberry-orange mixture and

mix to combine; set aside.

Transfer 1/3 of the plain batter to a small bowl; set aside. Divide

the remaining plain batter evenly among the prepared muffin cups, a

scant 2 tablespoons per cup. Then divide the cranberry batter evenly

among the muffin cups, 1 to 2 tablespoons per cup. Top each muffin

with a spoonful of the reserved plain batter. If desired, swirl the

batter and cranberry filling together lightly with a knife or a

toothpick. Sprinkle the muffins with the remaining 1 tablespoon sugar.

Bake the muffins in the preheated oven for 13 to 15 minutes, until

they are barely golden on top and springy to the touch. Transfer the

muffin tin to a wire rack to cool for about 3 minutes. Using a knife,

loosen the muffins from the tin and transfer them to a wire rack to

cool completely.

* Note: Marmalade made from Seville oranges will be too bitter for this

recipe.

Per muffin (based on 12): 262 calories, 4 gm protein, 46 gm

carbohydrates, 7 gm fat, 37 mg cholesterol, 4 gm saturated fat, 213

mg sodium, 2 gm dietary fiber

(Makes 12 to 15 muffins)

These muffins are swirled with a bright cranberry filling. It's best

to use paper liners for the muffin cups to prevent the filling from

sticking to the tins.

Shared by: Jamie, clippingcooking

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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