Loving the idea of a cranberry swirl in my muffins, I used the simple syrup idea, putting about 1/4 C sugar (I used this amount from the sugar called for in the recipe) in a small saucepan with the cranberries and a small amount of water. I let it heat up until I had been hearing the berries burst open for about a minute and set it aside until ready to fold them into the batter. I didn't have any oranges, but did have some clementines, so I zested two of them. It seems to have worked just as well as orange zest would have. The hint of citrus flavor was a wonderful surprise to my taste buds. Another touch I added was a pinch of sugar on the tops of each muffin (some before I baked them, some after baking and still hot, for variety).
The muffins were delicious, and using a large Pampered Chef scoop to portion the dough, I got 23 muffins. I would have had enough for 24, scraping the sides, but there wouldn't have been any cranberry in it, so I decided to "taste" that batter once I'd put the muffins into the oven.
I will definitely make these again!
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Loving the idea of a cranberry swirl in my muffins, I used the simple syrup idea, putting...