These Mandarin-Orange Cranberry Muffins Bread are a crunchy streusel topping juicy, refreshingly fruity, and not-too-sweet treat. I could see, however, after I tried this muffin’s first bite, that it wasn’t their Christmas special. This muffin is breathtakingly refreshing and juicy. Cinnamon and allspice ‘s warm comforts-characteristic of Christmas baking-are absent. The cranberries and mandarin orange juice and zest provide a really fresh and slightly tart flavor to this muffin. There’s just a little sweetness from the streusel topping and a nice crunch.
This muffin contains mandarin-orange juice and zest, and the taste and color are very different from real oranges – often citrusy but sweeter. You may use orange juice and zest absolutely as a substitute, but it is hard to find large orange-colored oranges in other countries, unfortunately. Mandarin-orange variations also exist. I choose to eat small Chinese ones. The kind they use for producing orange juice here, however, is only green from the outside. The inside is orange, and they sell this as orange juice, but it tastes like mandarin juice.
Filled with cranberries and mandarin oranges, this tasty Mandarin Orange and Cranberry Muffin Bread is great for holiday baking. Super-moist dessert bread full of mandarin and whole cranberries. These desserts make perfect gifts for neighbors and colleagues.
2 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 butter, sugar, milk, and melted vanilla extract. Combine well in the cranberries, and mandarin oranges then fold properly. 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 toothpick comes out clean. Remove from pan to rack for cooling.
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