Cranberry Cutie Sourdough Muffins

Cranberry Cutie Muffins

Pre-Heat your oven to 375°.

The Dry Ingredients

2 ½  Cups White Flour
¾ Cups Sugar
1 Teaspoon Baking Soda
½ Teaspoon Saigon Cinnamon
½ Cup dried Cranberries – chopped

The Wet Ingredients

¾ Cup Orange Juice*
2 Cuties quartered and juiced - Combine with orange juice. 
Zest from Cutie skins
½ Cup Vegetable Oil
1 Extra Large Egg
1 Cup Sourdough Starter

Optional: Add ½ cup chopped nuts.

Combine the dry ingredients in a large bowl and set aside. Use Saigon Cinnamon, it is by far the best. Saigon Cinnamon has a stronger flavor that regular cinnamon and is well worth using.

In another bowl, combine the wet ingredients and mix until smooth.

With a wire whisk, add the wet ingredients to the dry ingredients and whisk until blended. Using a spoon, add the cranberries and mix until evenly distributed.

Place in Medium Muffin tin that has been greased. Bake at 375° for about 30 minutes or until done. Remove from the tin immediately. Makes about 18 muffins.

* I like to use the juice from a few Cuties and add enough orange juice to make ¾ Cup. In my batch of muffins I experimented and included the pulp and skin from the Cuties all chopped up as fine as I could get them.

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