Back in the nineties, cranberry-orange everything was all the rage in coffee shops – and when we went to those first few that began taking over our Saturday mornings, Mike always ordered cranberry orange in muffin and loaf form. Although it’s not as common a flavour combination these days, it came to mind on Sunday morning as I puttered around the kitchen and although I didn’t really need to bake anything, slush was falling from the sky outside and I wanted to warm up with the smell of something baking.
Also: second coffee.
These are super simple – templates for any kind of muffin, really. Grate the zest finely (I use a microplane – best tool ever) and stir it into the wet ingredients to allow it to release as much flavour as possible (if I’m making a cake or recipe that requires beating of butter and sugar together, I add it there) – but it could be lemon zest, and they could be blueberries. Or saskatoons, or whatever you’ve stashed away in your freezer. Add berries frozen, don’t thaw them, or they’ll release their juices into the batter, turning your muffins blue or pink. (I like them to retain their pop.)