Orange Cranberry Muffins

A splendidly divine recipe that will fill your home with the fragrance of goodness and the bodies of those you love with a healthy does of vitamin C to help fight off sniffles born from the winter chill.

Preheat oven to 375 degrees Fahrenheit

6 tangelos or 5 large oranges ( 1-2 more may be necessary depending on size)
1 cup grated oranges, combined with the juice of 2 more oranges measuring 1/2 cups for a total of 1 1/2 cups
3/4 cup sugar
2 tablespoons Grand Marnier, (optional)
1 tablespoon orange extract
2 eggs
1/2 cup canola oil
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 inch long twig of orange balsam, finely minced (if available)
¾ cup fresh cranberries
Additions: 1/2 cup chopped walnuts, (optional)

1. Cut the top and bottoms off of each orange. Cut into sections and using a food processor, process all but 2 oranges using the grating wheel. You should have 1 cup. Squeeze the juice from remaining 2 oranges into the measuring cup to a measure of 1 1/2 cups total. If not, you may need to squeeze another half of an orange into the measuring cup.
2. Grease 6 large muffin sections in a pan, or 12 regular size muffin sections, and set aside.
3. Thoroughly mix together the eggs, sugar, oranges, oil, Grand Marnier and orange extract. Add flour, baking powder, baking soda and orange balsam. Add the flour, baking powder and baking soda. Mix slightly and then gently fold the cranberries and walnuts if using into the batter until thoroughly incorporated.
4. Using a rubber/plastic spatula, scoop the batter and fill each prepared muffin section 3/4 full and drizzle the top of each muffins with a small amount of additional juice.
5. Bake for 25-30 minutes or until an inserted knife or toothpick comes out clean.

This recipe is from Randi's award-winning book:

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