Recipe of the Week: Orange Cranberry Muffins

Here at our California Bed and Breakfast, we like to keep our repeat guests (and new guests, too!) happy by giving them a nice variety in the things we bake (from scratch, every day). Ashley whipped up a batch of these little jewels last weekend and they were gone in two shakes of a lamb's tail! With their light, airy texture and aromatic fragrance, you'll bake a treat the whole neighborhood will be talking about.

Orange Cranberry Muffins

1 Orange, quartered with seeds removed (with peel)
1/2 c Orange Juice
1 large Egg
1/2 c Butter
1 3/4 c Flour
3/4 c Sugar
1 c dried Cranberries
1 tsp Baking Powder
1 tsp Baking Soda

Preheat oven to 400F. Spray a 12-muffin tin with non-stick cooking spray and set aside. Put orange quarters in a food processor or blender along with orange juice and process or blend until pureed. Add egg and butter to food processor and combine; pour into large bowl. In a separate bowl combine dry ingredients (including cranberries), then add, all at once, to the orange mixture. Stir to combine. Spoon batter into muffin cups and fill to 3/4. Bake in preheated oven for 16-18 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.