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Wednesday, September 28, 2011

Cranberry, Orange, Chocolate, Sour Cream Muffins


Natalie at The Sweets Life posts so many recipes that I want to make. This recipe, despite its very long name, is no exception, and is probably one of my new favorite muffins. The citrus flavor really comes through and the chocolate chips add a perfect bit of sweetness {and what muffin is not good with chocolate in it?}. The only problem that I had with this recipe is that the muffins majorly stuck to the muffin liners. I'm not sure why this is, but they still tasted great. Maybe it has to do with me using egg whites instead of whole eggs or using some yogurt in place of part of the sour cream. I froze most of the the muffins, and have been bringing one to work in my lunch bag on most days. By the time I get around to eating it {9:15 or so}, the muffin is defrosted and I just pop it in the microwave to warm it up. These are great for breakfast or a snack, or even for dessert.



Cranberry, Orange, Chocolate, Sour Cream Muffins
Makes about 18 muffins

1 cup all-purpose flour
1 cup whole-wheat flour {I used 2 cups all-purpose flour and no wheat flour because that's what we had in the house.}
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 orange, zested {I used dried orange zest and Googled the amount to use, but I can't find the result again. I think it was around 2 Tbsp.}
1/4 cup butter, melted {I used margarine.}
1 tsp. vanilla extract
1/3 cup orange juice
3/4 cup low-fat sour cream {I was a bit short on sour cream, so I finished it off with vanilla yogurt.}
2 eggs {I believe I used 4 egg whites instead.}
1/2 cup chocolate chips
1/2 cup dried cranberries

Preheat oven to 375 degrees F and line muffin cups with paper liners.
{Those cucumbers are from our garden, and have nothing to do with this recipe!}

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix orange zest, orange juice, butter, vanilla, sour cream, and eggs.
Add wet ingredients to dry ingredients. Stir until moist.

Stir in chocolate chips and cranberries.

Divide evenly among muffin cups. {I used the Pampered Chef medium scoop to do this, but a spoon or ice cream scoop would work too.}
Bake for 16-20 minutes, until the tops are golden brown. {They don't look very golden here, but they really were!}

Cool in pan for 3 minutes and then remove to wire wrack to cool completely.

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