BCL - Cute Cranberry Tangerine Muffins Best Family Recipes

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Cute Cranberry Tangerine Muffins

"When my dad added domestic a bag of lovable little tangerines, I wished a manner to use them up fast, so I composed this yummy, crumbly muffin recipe packed with masses of tangerine sweetness and just enough cranberry tartness!"

Ingredients :

  • 1 cup dried cranberries
  • 1/four cup fresh tangerine juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • half cup unsalted butter, softened
  • 2 tablespoons tangerine zest
  • 1 cup white sugar
  • 2 big eggs
  • half cup milk
  • 1 teaspoon white sugar, divided (elective)

Instructions :

Prep : 15M Cook : 12M Ready in : 1H
  • Preheat oven to 375 stages F (190 tiers C). Grease 12 muffin cups or line with paper liners.
  • Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; dispose of pan from warmth and set apart to cool.
  • Whisk flour, baking powder, and salt right into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until aggregate is light and fluffy, approximately 2 minutes. Scrape down facets of bowl and beat eggs into butter mixture, one by one, until very well combined.
  • Gently fold flour mixture into the butter aggregate, alternating with milk in additions, till batter is simply blended. Fold cranberries and juice into batter. Pour batter into organized muffin cups and pinnacle with 1 teaspoon sugar.
  • Bake in the preheated oven till cakes are golden brown, 20 to 25 mins. Cool in pan on a rack.

Notes :

  • 2 small tangerines yield approximately 1/4 cup juice. 2 tablespoons tangerine zest is about 1 tangerine, zested.

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