River Bend Farm Orange Cranberry Muffins


6 ounces fresh cranberries
8 ounces bran flakes cereal
2-1/2 cups all-purpose flour
1-1/2 cups sugar
2-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 pint buttermilk
1/2 cup vegetable oil
1/4 teaspoon orange oil or grated rind of 1/2 medium-size orange (see Note)


In a colander, wash and pick through the cranberries. Combine the cereal, flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk the eggs with the buttermilk, oil, and orange oil or rind.

Add the cranberry-egg mixture to the cereal-flour mixture and stir to moisten. Fill greased or paper-lined muffin tins two-thirds full and bake in a preheated 450˚F oven until a toothpick inserted in the center comes out clean, about 20 minutes. (The batter will keep in the refrigerator for two or three days.)

NOTE: Boyajian’s Pure Orange Oil, available at Williams Sonoma, is recommended by the inn, but the grated rind of ½ orange may be substituted. Use only the orange part, however, not the bitter pith. Use canola oil spray to grease the muffin tins, whose cups should have a 5-ounce capacity, and scoop up the mixture with a 3-ounce ice-cream scoop so the muffins will be uniform in size. Bake them for 25 minutes.


Makes 24 regular or 12 large muffins.

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