Jan’s Cranberry Orange Muffins

Adapted from an Anne Burrell recipe

We used to live in the house across the street. The son of the people who moved in suddenly died this week. Jan wanted to bake them some muffins as a mitzvah.

The first thing Jan will do to any recipe she finds is to reduce the amount of sugar. Food really does not need to be as sweet as most Americans make it. She also used my Orange Infused instead of brown sugar.

Jan’s Cranberry Orange Muffins


2 cups all-purpose flour, plus extra for loaf pan
¾ cup Karl’s Orange Infused Sugar
½ tsp. salt
½ tsp. baking soda
1 stick cold butter, cut into pea size pieces, plus extra for loaf pan
¼ Grand Marnier
½ cup half & half
1 egg

1 cup dried cranberries


1. Preheat the oven to 350° F.

2. Combine the flour, sugar, salt, baking soda and butter.

Tip: Jan uses a electric egg beater.

3. Mix in the Grand Marnier, ½ cup half & half, and egg. Beat until just smooth.

Tip: Do not over beat so that you do not create too much gluten which will make your muffins tough.

4. Fold in the cranberries.

5. Grease and flour a 12 muffin pan and distribute the batter evenly.

6. Bake for about 45 minutes. Rotate the pan halfway through the cooking time to insure even cooking.

7. Use a toothpick to check for doneness, when it come out clean they are done.

8. Let them cool for about 20 minutes and remove then remove them from the pan.

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Filed under Desserts & Treats, Treats

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