♪♪♪♪♪♪
“City sidewalk, busy sidewalks
Dressed in holiday style.
In the air there’s
A feeling of Christmas.
Children laughing, people passing,
Meeting smile after smile,
And on every street corner you’ll hear:
Silver bells, silver bells,
It’s Christmas time in the city.
Ring-a-ling, hear them ring,
Soon it will be Christmas day.
City street lights,
Even stop lights,
Blink a bright red and green,
As the shoppers rush home
With their treasures.
Hear the snow crunch,
See the kids bunch,
This is Santa’s big scene,
And above all this bustle you’ll hear:
Silver bells, silver bells,
It’s Christmas time in the city.
Ring-a-ling, hear them ring,
Soon it will be Christmas day.
♪♪♪♪♪♪
Cranberry and Orange Muffins
The combination of Oranges and Cranberry is really something sensational. These lovely Cranberry Orange Muffins, usually made during the festive season, are something that you will make again and again. I’ve had them first thing in the morning, yesterday and even today, with a steaming cup of coffee; and it’s a real good way to start the day.
Come, make something different for your family this Christmas Season.
1 cup dried cranberries (I got these from Albert Abela)
1/3 cup fresh orange juice
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon powdered ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1 Tablespoon fresh orange zest (the zest of one whole orange)
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
2 Tablespoons cornoil
1/2 cup milk
Preheat oven to 375 F. Line muffin pans with paper liners. [I used cupcake liners and some silicone moulds that I recently purchased].
Zest one whole orange (to make about 1 tablespoon of zest – I had more and added all of it) and set aside.
Squeeze the juice from that one orange (about 1/3 cup).
Put the orange juice and the cranberries in a small saucepan and bring to a simmer. Simmer about 5 minutes, stirring as needed. Turn off heat and set aside.
In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.
In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).
Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil. Blend until well combined.
Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk). Fold in the cranberries. Do not over mix.
Scoop batter into prepared muffin/cupcake pan.
Bake muffins about 20 minutes – test to see if done – a toothpick inserted should come clean).
Cool muffins on a wire cooling rack.
Best had when warm, but they are still good the next day. And…And…you cant stop with just one….dont say I did’nt say so. 
:):
