I never buy canned beans anymore; instead, I always prepare dry beans in my pressure cooker. Since it’s not necessary, I don’t even have to consider pre-soaking them. Check the instructions for your appliance if you chose to soak because cooking time will be reduced.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 jumbo muffins |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups fresh cranberries
- 2 cups white sugar, divided
- 1 large orange, zested and juiced, divided
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups sour cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
- Stir flour, salt, and baking soda together in a bowl.
- Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
- Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
- Scoop batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 344 mg |
| Sugars | 36 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I cut this recipe in half and got 6 jumbo muffins using jumbo muffin liners sprayed with a bit of canola oil and a jumbo muffin pan. I chopped the cranberries, added 1 cup of chopped walnuts, zest of one orange, and one teaspoon of orange extract (no orange or juice). Sprinkled the tops with whole cranberries and two tablespoons of bakers sparkly white sugar. Yum! Recommend the use of oil over butter for a less crumbly muffin.
Not realizing how many regular size muffins this would make (about 32), I now have enough for a small army. I followed the recipe exactly except instead of just adding some orange juice as directed, I ground up the entire peeled orange in my blender and stirred it in. Plus I grated the orange peel rather than just zesting. These are delicious! Definitely saving the recipe, except next time I may cut the recipe in half. (Note: when baking regular size muffins, decrease oven time to about 14-15 minutes.)
Next time I’d cut cranberries in half, add more orange and sprinkle sugar on top before cooking.