Ingredients
4 medium blood oranges1/4 cup whole-berry cranberry sauce1 package orange cake mix (regular size)1 cup water1/3 cup olive oil3 large eggs, room temperature3 to 4 drops orange oil, optionalOptional: Creme fraiche or sour cream
Preparation
Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top each with 1/2 teaspoon cranberry sauce. Bake 8 minutes.
Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and, if desired, orange oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche if desired.
