Cranberry Orange Corn Muffins Recipe
September marks the official start of fall. While I’m a bit sad to see summer weather and weekly barbecues go away, an exciting new chapter of seasonal recipes is upon us. In-season harvest flavors such as apples, cranberries, pears, sweet potatoes, and of course pumpkin are coming.
These cranberry orange corn muffins feature some of my favorite fall flavors in a unique breakfast treat that’s full of flavor and texture, with a large amount of cornmeal adding distinct crunch throughout. It’s a simple recipe that uses mostly common pantry ingredients and takes less than 30 minutes to make, including baking time. Ideal for a weekend brunch, holidays, or even an easy comforting weekday breakfast.
When I was growing up, the fall season was one of my favorite times of the year. For one, it meant holidays and presents were coming soon. It also meant more baking time in the kitchen with family. I made sure to always taste the batter of baked goods as we made them, but looking back consider myself pretty lucky to have not had any ill-effects.
Today, I can confidently taste the batter all I want thanks to Davidson’s Safest Choice® pasteurized eggs. Their patented, all natural pasteurization eliminates the risk of Salmonella in eggs before they enter your kitchen. They cook like any other egg, but are safe for raw or undercooked applications such as sunny-side up eggs, sauces, or dressings. When baking, feel free to taste the batter all you want before baking in the oven.
I hope you’re excited about the change in season that brings new beginnings and along with it, new recipe themes. Enjoy this cranberry orange corn muffins recipe as part of your transition into fall baking and seasonal ingredients; or try them any time of the year for a nostalgic treat.