Cranberry Black Walnut Mini Muffins

These might not be traditional thoroughbred horse racing food, but I guarantee there will not be one left. Perfect to include on your before the races breakfast or brunch table. I made two dozen of these for our Sunday school coffee hour yesterday plus a dozen Mini Cinnamon Sweet Rolls, plus all the stuff that everyone else brought and I had nothing left to bring home.

Actually, I think this recipe makes 2 1/2 dozen but my brother, Larry, stopped by as they were coming out of the oven, and I'm not sure how many he ate. It was several. That is also the reason that I got up this morning at 5 dark thirty to make my Mini Cinnamon Rolls.

These are quick and easy. No mixer necessary. Better if made a day ahead. These freeze beautifully.

Cranberry Black Walnut Mini Muffins
approx 2 1/2 dozen
print recipe

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped cranberries
1 cup chopped black walnuts
1 egg
2 tablespoons vegetable oil
3/4 cup fresh orange juice

Preheat oven to 375 degrees. Grease mini muffin pan(s).

Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries, and black walnuts, and stir to coat with flour mixture. Mix together the egg, oil and orange juice. Pour egg mixture into the flour mixture, and stir until just blended. Spoon the batter in the mini muffin pan to the top for that muffin crown.

Bake 15-20 minutes, until lightly brown and test clean with a toothpick.

Note: Do not expect to get the same robust earthy flavor if using English walnuts.