Recipe needed for cracker barrel orange cranberry nut muffins and also wild blueberry muffins.
Orange-Cranberry Nut Muffins
adapted from Yankee Magazine
Ingredients
3-1/4 cups all-purpose flour
2 teaspoons baking soda
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
5 tablespoons butter, at room temperature
1-3/4 cups granulated sugar plus extra for garnish
3 large eggs
1 teaspoon vanilla extract
2 teaspoons freshly grated orange zest
1 cup milk
1/2 cup chopped walnuts
1/2 cup dried sweetened cranberries
Directions
Preheat oven to 350°. Grease the cups of two muffin tins or insert paper baking liners. Set aside.
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In a medium-size bowl, combine flour, baking soda, baking powder, and cinnamon. Stir with a whisk until blended; then set aside.
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In a large mixing bowl, beat cream cheese and butter until smooth. Add sugar and beat well. Scrape bowl; then add eggs, one at a time, mixing well after each. Add vanilla and orange zest.
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Using a wooden spoon, alternately add milk and flour mixture in two batches, stirring by hand just enough to combine ingredients. Stir in walnuts and berries.
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Scoop batter into muffin cups, each cup about three-quarters full. Sprinkle tops with extra sugar. Bake until tops are golden brown and spring back when touched, 20–25 minutes.
Wild Blueberry Muffins
from Taste of Home magazine
12 Servings; Prep: 15 min. Bake: 20 min.
Ingredients
1/4 cup butter, softened
1/3 cup sugar
1 egg
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Directions
In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes. Yield: 1 dozen.