Orange Poppy Seed Muffins With Cranberry Butter


Makes 12 servings

2 cups all-purpose flour
2/3 cup sugar
2 tablespoons McCormickr Poppy Seed
1 1/2 teaspoons baking powder
2 tablespoons whole cranberry sauce
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 egg1/4 cup vegetable oil
1 1/2 teaspoons McCormickr Pure Orange Extract
1 teaspoon fresh grated orange peel
2 tablespoons milk
1/2 cup (1 stick) softened butter
1 teaspoon McCormickr Pure Orange Extract
1/4 teaspoon McCormickr Pure Vanilla Extract


  1. Preheat oven to 400øF. Grease 12-cup muffin pan or line with paper baking cups; set aside.

    2. Mix together first 6 ingredients in a large bowl. Set aside. Combine next 6 ingredients in a small bowl; beat well. Add to flour mixture; stirring just until dry ingredients are moistened (batter will be slightly lumpy).

    3. Fill muffin tins two-thirds full. Bake 20-25 minutes or until lightly brown on top. Remove from pan and allow to cool. Serve with Orange Cranberry Butter.


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