Orange Cranberry Walnut Muffins

• 1/2 cups Softened Butter
• 3/4 cups Sugar
• 10 drops Orange Oil
• 1 whole Orange, Zested
• 1/2 teaspoons Vanilla
• 1/2 teaspoons Almond Extract
• 1 cup Buttermilk Or 3/4 Cup Milk And 1/4 Cup Plain Yogurt
• 1/4 cups Water
• 1/4 cups Orange Juice
• 2 whole Eggs
• 3 cups Flour
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Fresh Cranberries, Coarsely Chopped
• 1/3 cups Chopped Walnuts
• 1/4 cups Sugar For Sprinkling

1. 1. Preheat oven to 425 degrees.
2. 2. Cream together butter, sugar, orange oil, zest, vanilla and almond extract.
3. 3. Combine buttermilk, water, orange juice, and eggs in a small bowl.
4. 4. Sift together flour, soda, and salt.
5. 5. Stir walnuts and cranberries into the dry ingredients.
6. 6. Combine butter and milk mixtures.
7. 7. Stir in flour mixture JUST until moist (keep it lumpy).
8. 8. Spoon into lined or greased and floured cups (24 cups).
9. 9. Sprinkle tops with reserved sugar.
10. 10. Bake at 425 degrees for 7 minutes.
11. 11. Turn down oven to 325 degrees and bake for another 10 -12 minutes.
12. 12. Remove from the oven and allow to cool for 3 minutes in the pan.
13. 13. Remove muffins from the pan and cool completely on wire racks.
14. Note: this muffin tastes better after it has cooled off.

butter, sugar, orange oil, orange, vanilla, almond extract, buttermilk, ubc, ubc, eggs, flour, baking soda, salt, fresh cranberries, walnuts, ubc

Taken from tastykitchen.com/recipes/breads/orange-cranberry-walnut-muffins/ (may not work)