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Orange-Cranberry Muffins
  • 1 cup sugar, divided
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup orange juice
  • 1/4 cup oil
  • 2 tsp. orange zest
  • 1 1/2 T. water
  • 1 1/2 T. oil
  • 2 tsp. baking powder, mixed together
  • 2 cups fresh cranberries, coarsely chopped
Preheat oven to 400°. Line muffin tins with paper liners. Set aside 1 T. sugar.In large bowl, combine remaining sugar, flour, baking powder, salt, and baking soda; make a well in center of mixture. Set aside. In small bowl, combine juice; oil; zest; and water, oil, and baking powder mixture. Whisk well. Add to flour mixture, stirring just until moist. Fold in cranberries. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake 15 minutes or until the muffins spring back when touched lightly in center.
  • 1 3/4 cups confectioners sugar
  • 6 T. shortening
  • 3 tsp. water
  • 3 tsp. vanilla extract

In large bowl, with electric mixer on low speed, cream confectioners sugar and margarine, adjusting speed to high
once confectioners sugar is incorporated into margarine. Beat until creamy. Add water and vanilla extract and continue to beat on high speed until frosting reaches desired consistency.