Self-Rising Flour Orange Cranberry Crunch Muffins
High rising muffins made with self-rising flour.
Servings 12 Muffins
Cost 5
Ingredients
- 2 cups self-rising flour (White Lily), measure with a light hand (see note) (250 grams)
- ⅓ cup granulated sugar
- ¾ cup milk
- ⅓ cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried sweetened cranberries (Craisins)
- 1 to 2 tablespoons grated orange peel
Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons orange juice
- ⅓ cup sliced almonds toasted
Instructions
- Preheat the oven to 400ºF. Grease 12 standard or 6 jumbo muffin cups or line with paper baking cups.
- Whisk together flour and sugar in a medium bowl.
- In a second bowl, mix the milk, butter, egg and vanilla.
- Stir milk mixture into flour mixture just until combined. Batter will be lumpy.
- Fold in dried fruit and orange zest. Spoon or scoop batter into prepared muffin cups ⅔ full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Let cool for about 10 minutes.
- To make the glaze, stir together powdered sugar and orange juice in small bowl. Drizzle over muffins. Sprinkle with almonds.
Notes
This is an older White Lily recipe. When I made these in the past, White Lily weighed a little less per cup -- around 124 grams rather than 130 or 140 like some all-purpose flours. For best results, measure with a light hand or weigh 250 grams.