Cranberry-Orange Muffins-3 Ways


With Dry Mix “Starter” Pantry Pack


My favorite thing to make when the holiday season rolls around is breakfast muffins or breakfast quick bread. Using the Starter pack, These wonderful flavor bites are made on the fly and then frozen if you wish. Pull these out while you are making morning coffee and they are thawed by the time you are ready for your first cup!

Cran-Orange Muffin Starter Pack

Ingredients
2 cups unbleached all-purpose flour
1 cup dried cranberries, chopped
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup non-fat milk powder
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon grated orange zest or orange powder

Directions

  1. Add all ingredients to a quart-sized Mason jar or Food Saver-type pouch in the order listed.
  2. Label and date jar for storage. Add the Recipe to the label for further convenience.
  3. Add a cupcake liner or paper coffee filter to the top of the jar or pouch to help keep powders from sucking up into the Vacuum Sealer.
  4. Vacuum Seal jar or pouch.

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Tip: To cut the amount of air in a jar and fit more into it, shake the jar (with the lid on) and press the food down gently. if necessary. You’ll be surprised how much will actually fit into the jars.

Recipes

Cranberry-Orange Muffins

Ingredients
1 Cran-Orange Muffin Starter Pack
1 large egg, at room temperature
1/4 cup vegetable oil, coconut oil, or butter, softened
1 cup room temperature water

Directions

  1. Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
  2. Combine egg, water, and oil in a large bowl. Add Cran-Orange Muffin Starter Pack to liquid ingredients, stirring just until dry ingredients are moistened.
  3. Using a muffin or cookie scoop, or a 1/4-cup measure, fill each muffin cup about 3/4 full.
  4. Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm or store muffins for up to 3 days in a plastic bag on the counter. Freeze, well wrapped, for up to a month.

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Cranberry-Orange Crumble Muffins

Makes 12 muffins

Ingredients
1 Cran-Orange Muffin Starter Pack
1 large egg, at room temperature
1/4 cup vegetable oil, coconut oil, or butter, melted
1 cup room temperature water

Topping
1/4 cup finely chopped walnuts or pecans
1/4 cup brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

Directions

  1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with papers.
  2. In a large bowl, whisk together oil or butter, and water. Gently and thoroughly mix the Cran-Orange Muffin Starter Mixture ingredients into the wet ingredients.
  3. Using a muffin or cookie scoop, or a 1/4-cup measure, fill each muffin cup about 3/4 full.
  4. To make the topping: Combine all the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
  5. Bake the muffins for 20 minutes, or until they’re nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn’t collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
  6. Store muffins for up to 3 days in a plastic bag on the counter; or freeze, well wrapped, for up to a month.

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Cranberry-Orange Bread

Makes 1 loaf

Ingredients
1 Cran-Orange Muffin Starter Pack
1 large egg, at room temperature
1/4 cup unsweetened applesauce
1 cup plain yogurt
1/4 cup finely chopped walnuts or pecans (optional)

Directions

  1. Preheat the oven to 375°F. Lightly grease and flour a 9X5 loaf pan.
  2. In a large bowl, whisk together oil or butter, and water. Gently and thoroughly mix the Cran-Orange Muffin Starter Mixture ingredients into the wet ingredients.
  3. Pour batter into the loaf pan and tamp on counter gently to remove any air bubbles.
  4. Bake the loaf until a toothpick inserted into the center comes out clean, 60 to 75 minutes.
  5. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  6. Store loaf for up to 3 days in a plastic bag on the counter; or freeze slices, well wrapped, for up to a month.

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