Orange Cranberry Muffins

 I LOVE these muffins.  They are so delicious.  And really, you can use gluten free flour and not even notice the difference.  They are so moist, sweet, and yummy.

Start by chopping up some pecans, zesting an orange or two, and chopping up some cranberries.  It isn't a necessity to chop the cranberries, but I think it is too much tartness in one bite if you leave the cranberries whole.

Also, just a tip - if you think that you like these muffins and may want to make them over the summer, I recommend going to the grocery store immediately and stocking up on cranberries.  Fresh cranberries are only sold in the grocery stores during winter.  Frozen cranberries work just as well, but they are way more expensive than the fresh ones.  I recommend buying a few bags of fresh cranberries and sticking them in the freezer so you can be prepared to have these delicious muffins year round.

 Okay, cranberry rant over.

Next, combine the dry ingredients in a small bowl:  2 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt.

Then, whisk one egg, 2 teaspoons of orange zest, and 3/4 cup of sugar in a large bowl.  Once combined, whisk in 1 1/4 cup of sour cream.

Drizzle 1/4 cup of melted butter into the sour cream mixture and whisk to combine. Then pour the flour mixture into the sour cream mixture and gently mix with a rubber spatula until just combined.  Add in the cranberries and pecans.  Use as much cranberries and pecans as you like. 

Fill greased muffin pan with the batter and bake in a 350 degree oven for 25 minutes or until done.

Meanwhile...start the preparations for the delicious topping.

Make some orange sugar by combining some orange zest with some sugar. Rub together until the orange scent is noticeable and all orange zest is combined.

Also, prepare the orange glaze.  Combine 1/4 cup of orange juice with almost 3/4 cup of sugar in a small saucepan.  Cook over medium heat until it starts to thicken and is syrupy.

This is also the time you'll want to start cooking some breakfast sausage.  Of course this isn't a requirement, but maple sausage links pair nicely with the muffins.

Now the muffins are done!  Remove from oven and place the muffins on a plate.

One by one, brush each muffin top with the orange glaze and then dip into the orange sugar.  You'll need to do each one individually- glaze, then sugar- because the glaze starts to harden pretty quickly.

 

 See, lovely.

Serve with sausage and a hot cup of coffee.