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.

The thing is with mini muffins, things you put in them ought to be small...or they take up too much of the muffin...or ther is only one or 2 pieces per muffin. I got raves on this muffin....sorry I don't know where I got the recipe. Taste-testers have deemed this the best muffin ever! They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: � 2 cups all-purpose flour � 1/2 cup sugar � 2-1/2 teaspoons baking powder � 2 teaspoons instant espresso coffee powder (or instant coffee) � 1/2 teaspoon salt � 1/2 teaspoon cinnamon � 1/4 teaspoon nutmeg � 1 cup whole milk � 1/2 cup butter, melted and cooled � 1 egg, slightly beaten � 1 teaspoon vanilla extract � 3/4 cup semi-sweet chocolate mini-chips Preparation: Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well. Yield: 12 muffins or about 48 mini-muffins LEMON POPPY SEED MUFFINS 1/4 c. butter 1 lg. egg 2 c. flour 1 tbsp. baking powder 1 tbsp. poppy seeds 1 c. milk 1/2 tsp. grated lemon peel 1/3 c. sugar 1/2 tsp. salt Preheat oven to 400 degrees. Grease 2 1/2 inch muffin pan cups. Whisk wet ingredients together in medium bowl. Combine dry ingredients in large bowl. Stir wet ingredients just until combined. Spoon batter evenly into prepared muffin cups filling each about 3/4 full. Bake 20-22 minutes until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove and serve warm. For mini muffins, bake 10 to 12 minutes�.makes about 40. L

Yes to a lot of the former. Also in common with cakes--cream the butter and sweet to mix well and aerate. Aerate (sift) the flour, too. Summary: Use a light (lower protein) flour. This could be cake flour, or even just a lighter AP like Gold Medal or Pillsbury. King Arthur unbleached all purpose is noticeably heavier. If you want really fluffy and flyaway, go for Swansdown (cake flour) or similar. Measure by weight (but don't convert cups to weight by formula). If using volume, definitely sift rather than spooning or dip and level. Don't overbeat lest you develop gluten and make the muffins tough. Use fresh baking powder Get it in the oven right away after you add the liquid to the dry. The liquid will activate double acting baking powder, or baking soda rising, and if you leave your tin on the counter waiting for the oven to get hot or something the baking powder will half discharge and it won't rise well with only the heat rising (or none if you're using only baking soda).

I shared this here several years ago, but it is well worth repeating. CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1/3 cup water 1 cup finely chopped onion ½ cup + ½ cup not-too-dry red wine 4 pound loin of pork Salt Pepper ½ teaspoon thyme 1 cup beef bouillon Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to FDA's safe cooking temperature. Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If needed, mix 1 part wine with 2 parts bouillon. Don’t let pan juices scorch. When roast is done, transfer to board for carving. Stir pan juices and season. Spread some sauce over carved meat and pass rest at table. Serves 6. From Americana Magazine November 1976 NOTES: We use a well-trimmed boneless pork loin: Why waste all that flavor on bones and fat! Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation. Baste gently so you don’t disturb the cranberry-onion coating on the meat. The onions will scorch a bit, even with basting, but they are delicious! We always use the full can of bouillon to make the basting liquid (l part wine with 2 parts bouillon). Be sure to use all of that mixture for basting, and mixing with the cranberry flavor, so you have plenty of sauce. We also increase the cranberry and onion quantities somewhat. I remove most of the pan juices toward the end of the cooking time and thicken them with cornstarch (1 tablespoon cornstarch to one cup of cooking liquid) -- mix the cornstarch with enough cold water to make a paste before mixing with the hot pan juices. We serve this with noodles to take advantage of the sauce. Yummmmm The FDA website now gives 145 degrees as the safe minimum cooking temperature for pork.