Some flavor combinations just seem to naturally go together—peanut butter and jelly, cheese and crackers, milk and cookies. And don’t forget cranberries and oranges, two fruits that are commonly paired together in hair and body products; baked goods, yogurt, granola, and cocktails; and aromatherapy preparations.
The Kimberly Parry Organics Sweet Orange & Cranberry Scrub in the winter Yuzen box harnesses a refreshing combination of the twonutrient-packed fruits. Cranberries are full of anti-oxidants, which protect the skin from the damaging properties of free radicals, known to accelerate the effects of aging. Oranges, like all citrus fruits, have astringent properties that cleanse and tone the skin, and abundant vitamin C helps restore texture and color. The scent combination of cranberries and oranges is uplifting aswell; both fruits are known for helping to brighten the mood, and they smell just like the holiday season!
Try the refreshing body scrub, then visit www.KimberlyParry.com to find other products with perfect combinations, like Ginger Mint Foot Balm and Sunflower & Olive Body Butter.
And, if you can’t get enough of the uplifting scent combo of cranberries and oranges during the holidays, try making these delicious muffins, which let you enjoy the heavenly smell and the health benefits at the same time!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- Grated zest of 1 orange
- 1 egg
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 cup milk
- 1/2 cup fresh orange juice (use pulp-free, or strain)
- 1-1/2 cups fresh or unthawed frozen cranberries
- 1/2 cup pecans or walnuts, chopped
Preheat an oven to 375°F. Grease 10-12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a large bowl, stir together the flour,granulated sugar, brown sugar, baking powder, salt, and orange zest. In a medium bowl, whisk together the egg, melted butter, milk, and orange juice until well blended. Pour the egg mixture into the flour mixture and stir just until evenly moistened; batter will be slightly lumpy. Using a large silicone spatula, fold in the cranberries and nuts just until evenly distributed, nomore than a few strokes. Do not overmix; you don’t want the cranberries to burst and color the batter. Spoon the batter into prepared muffin cups, filling them level with the rim.
Bake muffins until golden brown, dry, and springy to the touch, and a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Transfer the pan to a wire rack and cool the muffins for 5 minutes. Remove the muffins from the pan and serve warm or at room temperature. Makes 10-12 muffins.