I could see, however, after I tried this muffin bread’s first bite, that it wasn’t their Christmas special. This muffin is breathtakingly delicious and moist. Cinnamon and allspice ‘s warm comforts-characteristic of Christmas baking-are absent. The cranberries and mandarin orange juice and zest add a very new and slightly tart taste to this muffin. There’s just a little sweetness from the streusel topping and a nice crunch. There are many variations of Mandarin in the world. The kind they use for producing orange juice here, however, is only green from the outside. It’s orange inside and sold as an orange juice – but it tastes like mandarin juice for me.
These Mandarin Orange and Cranberry Muffin Bread are a juicy, refreshingly fruity and not too sweet treat with crunchy toppings. You don’t regret that it’s going to become a success everywhere for your family and friends when you start baking this delicious dessert. You may follow the ingredients you have provided or change the formula to match your needs.
C. self-rising flour
1/2 C. sugar
2 T. butter, melted
(1) egg, beaten
1 1/4 C. milk
1/2 tsp. vanilla extract
1 C. fresh whole cranberries
11 oz. can mandarin oranges, drained
1. Whisk the flour and sugar together. Add the melted butter, sugar, milk, and vanilla extract. Combine well in the cranberries, and mandarin oranges then fold well. Butter a plate of the loaf very well and add the mixture into the saucepan and scatter to level out. Bake for 35-40 minutes at about 375 degrees, or until the skewer stick comes out clean. Move from pan to rack for cooling.
This muffin is made of mandarin-orange juice and zest and has a small variation in taste and color, most of it is citrus but a little sweeter than real oranges. You can use orange and zest as a substitute, but in some areas, it is hard to find big orange oranges.
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