Thanks to Rhonda Evans for baking these for our walking group, and for sharing the recipe from the website Sally’s Baking Addiction. We named them “Friend’s Muffins” because of the similarity to those served at Friends Cafe in Edgemont, and because it is appropriate for the group.
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup yogurt, plain or suitable flavour
- 2 teaspoons vanilla
- zest of 2 oranges
- 1 and 3/4 cups flour
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons orange juice
- 2 Tablespoons milk
- 1 and 1/2 cups fresh or frozen cranberries (do not thaw)
- 1 cup chopped pecans (optional)
- ORANGE GLAZE
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) orange juice
Beat the butter until smooth and creamy. Add the sugars and beat until creamed. Add the eggs, yogurt, and vanilla and beat until uniform in texture. Add in the orange zest.
. Mix together the flour, baking soda, baking powder, cinnamon, and salt. Add wet ingredients to dry and slowly mix with a whisk. Add the orange juice and milk and gently whisk until just combined and little lumps remain. Fold in the cranberries.
. Fill muffin cups all the way to the top. Bake for 5 minutes at 425F degrees, then lower the temperature to 350F and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Total time about 23-25 minutes.
. If using glaze, whisk the ingredients together and drizzle over warm muffins. Cool briefly before serving.