recipe serves 12

Cranberry orange muffins

Ingredients
 
2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 Tbsp light brown sugar
 
2 each large egg
¾ cup sugar
¾-1 Tbsp orange zest
½ cup oil
 
1⁄3 cup fresh orange juice
¼ cup milk
1½ tsp vanilla extract
½ tsp orange extract
 
2 cup fresh cranberry
 
1½-2 Tbsp turbinado sugar (raw sugar)
 


Preparation steps:
  1. Orange preparation: Thinly grate the orange peel for zest, then squeeze the orange for juice.
    Set aside the zest and juice.
  2. Dry ingredients: In a medium bowl, sift the flour. Mix in the baking powder, baking soda, cinnamon, salt, and brown sugar.
  3. Liquid ingredients: In a small bowl with a spout, combine the orange juice, milk, vanilla extract, and orange extract.
  4. Preparing the batter: In a large mixing bowl, use a hand whisk to beat the eggs with the sugar until well blended and fluffy. Add the orange zest and mix in the oil. Gradually add the dry ingredients and liquid ingredients, alternating until everything is blended.
  5. Add cranberries: Gently fold in the cranberries with a tablespoon.
  6. Prepare for Baking: Preheat the oven to 375F and line a muffin pan with paper cups. Fill each cup to the top with batter. Sprinkle turbinado sugar on top of each muffin.
  7. Bake at 375F for 21 minutes on a middle-high oven rack, or until a toothpick inserted in the center comes out clean.
Picture of recipe


Take note!
  • Alternative: frozen cranberries
    If using frozen cranberries,
    do not thaw them before adding
    them to the batter.
  • Avoid wrapping the muffins in
    plastic wrap to prevent them from
    becoming soggy.