Pleasant, simple mini muffins laced with orange zest and cinnamon, packed with dried cranberries and toasted walnuts then finished with a dunk in orange glaze. Flavorful with a touch of festive. A perfect little fall treat.
INGREDIENTS – makes about 24
1 1/2c all purpose flour
2 1/2t baking powder
1/4t salt
1/2t cinnamon
1/8t nutmeg
1 orange, zest plus juice for the glaze
3/4c milk
2 eggs
1/3c sugar
1/2t vanilla extract
1/4c butter, melted and browned
1/2 dried cranberries
1/2c walnuts, toasted and chopped
1/2c powdered sugar
1-2T orange juice
INSTRUCTION
Preheat oven to 425°F. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and orange zest. Pour in milk, eggs, sugar, and vanilla. Stir to combine then stir in the butter and fold in the cranberries and walnuts. Scoop into a greased mini muffin pan (I pretty much fill these to the top), place in the oven, reduce the temperature to 375°F and bake for about 18 minutes, until a toothpick comes out clean. Let the muffins cool to room temperature.
While you wait, whisk powdered sugar together with orange juice until you get a thin paste-like consistency. When the muffins are cool, dip the tops in the glaze and wipe away a little excess on the bowl before placing right side up to set for a minute or two.
ENJOY!
WORTHINGTON EATS 