Muffins with cranberries, orange, and walnuts

One of my favorite things to do is thumb through one of my cookbooks from my massive (as in HUGE!) collection and find new recipes to try.

No one can accuse me of getting bored with my cooking!

1 cup granulated sugar

zest of one orange

3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (one stick) unsalted butter

3 large eggs

3/4 cups milk

juice of one orange

1 1/2 cups fresh or frozen cranberries

1 1/2 cups chopped walnuts

turbinado (also called raw sugar) sugar, for sprinkling

Preheat the oven to 375.  Line muffin tins with paper liners.

In a large bowl, mix together the sugar and orange zest.  Let this sit a few minutes to allow the orange flavor to combine with the sugar.  Add the flour, baking powder, and salt and whisk to combine. 

In a medium bowl, whisk together the melted butter, eggs, milk, and orange juice.  Add the egg mixture to the flour mixture and stir just to combine.  Don't overmix.  Fold in the cranberries and walnuts.

Fill the muffin tin liners to the top.  Sprinkle the turbinado sugar over each muffin.  Bake for 20 to 25 minutes, until a light golden brown.  Let cool slightly in the muffin pan, then transfer to a raised wire rack to finish cooling.