Years ago (11 actually) I attended a wonderful discipleship school in Laussane, Switzerland. I lived in the large school in the Swiss countryside for three months. Our school had about 90 people living there, of which about 55 were part of the program I was in. It was the biggest growing experience of my life.
While living at the school each person was required to work at the school. It helped keep the costs down and build community. Tasks ranged from cleaning the bathrooms to babysitting to helping with meals. I got the wonderful task of baking. I may be quite the baker now but looking back I really had no idea what I was doing at the time. My partner in crime, Jen (who should be given an award for dealing with the 18 year old not very nice version of me), and I were responsible for making tasty treats for morning snack as well as making goodies for special occasion such as birthdays and Thanksgiving dinner. It was alot of work but I truly enjoyed it.
What does this have to do with these muffins?
One of the many recipes we made was cranberry orange bread. It was Jen’s recipe and it was love at first bite. Ever since cranberry orange anything has reminded me of those afternoons spent working away in the kitchen in Laussane.
So here you go. Absurdly simple. Ridiculously good. And once again- seasonal. Fresh cranberries are only available for a short time so make this soon! (or do like me and freeze 4 bags of fresh cranberries to nom on at a later time)
Cranberry Orange Muffins (makes about 14)
adapted from Branny Boils Over
2 cups all purpose flour
3/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2/3 cup of buttermilk
6 tbsp. unsalted butter – melted and cooled
1/3 cup orange juice
1 large egg
1 tbsp. grated orange zest
1 1/2 cups of fresh cranberries (or frozen), chopped
Turbinado sugar for sprinkling on top
Heat oven to 350 degrees. Place muffin liners in muffin tin. Combine flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a medium bowl, whisk buttermilk, melted butter, orange juice, egg and orange zest. Gently fold in the buttermilk mixture into the flour mixture with the rubber spatula. Do not overmix. Add in cranberries and stir as little as possible. Fill cups 3/4 full, sprinkle turbinado sugar on top, and bake for 18-20 minutes or until a toothpick comes out cleanly. Best eaten the same day.