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  Cranberry Orange Muffins



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1 stick unsalted butter
1 10 ounce jar Polaner All Fruit Orange Marmalade
1 orange, zested
1/3 cup tupelo honey
2 eggs
6 ounces fresh or frozen cranberries, chopped
2 ¼ cups whole wheat flour
¼ cup oat bran
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ cup orange juice
½ cup dried cranberries
Preheat oven to 350 degrees and prepare muffin pan - try Baker’s Joy.
Melt butter in large saucepan. Stir in marmalade, zest, honey and cranberries. Beat in eggs,
mixing well.
Mix together flour, bran, soda, baking powder and salt. Mix into wet ingredients and stir to
partially combine. Add orange juice and dried cranberries, stirring quickly just until all flour is
incorporated. Immediately spoon into prepared muffin tins and place in preheated oven.
Bake 25 minutes - the muffins will feel firm to touch and just begin to lightly brown.
Tip individual muffins on their sides in the tins to cool. Store leftovers in an air-tight container.