CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS

Cranberry and Golden Raisin Cream Muffins image

Provided by Deb Mattson

Time 40m

Yield 12 muffins

Number Of Ingredients 14

1 cup golden raisin
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/4 cups sugar
1 large egg
1/2 cup canola oil
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon fresh orange zest
1 teaspoon fresh lemon zest
1 cup fresh cranberries, if frozen (thawed)
nonstick cooking spray

Steps:

1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.
2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside.
3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).
4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well.
6. Drain water from raisins. Fold raisins and cranberries into the batter.
7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.