Ok thanks. Im hoping the better juice will be all it needs. It is a a stronger juice with nothing added.

These were good! I got the recipe at Recipezaar. It's the orange zest that makes it a success! I baked in at 375 F for 22 minutes. Might work with cranberries too. Next time, I'm going to add a little orange extract. Just a bit to add a little more orange flavour.. cuz I really like it.LOL Raspberry Orange Muffins 1 cup milk 1/2 cup butter, melted 1 1/2 teaspoons orange zest (I used 2 tsp) 1 1/2 teaspoons vanilla extract 2 large eggs 2 cups flour 3/4 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt (I used 1/2 tsp) 1 1/2 cups fresh or frozen raspberries (or blueberries) Preheat oven to 400 F; line 12 muffin cups with paper liners. In small bowl, combine milk, melted butter, eggs, vanilla, and orange zest. Sift flour, sugar, baking powder and salt into a large bowl; add milk mixture and stir just until blended; fold in raspberries (I added about 1 tablespoon of flour to the frozen berries so that they don't sink to bottom of muffin). Divide batter equally among prepared muffin cups. Bake until golden and tester comes out clean, about 15-20 minutes.

Oh yum. I'm having lindac's cranberry Jezebel sauce over cream cheese tomorrow, but this one is now on my list for next year! Thanks, tropicals9b. Happy Thanksgiving.

Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.