Orange cranberry muffins

The addition of cranberries and orange zest make this a refreshing muffin for breakfast or snack time! Cranberries can be enjoyed throughout the year by freezing them in airtight freezer bags; they keep up to 1 year in perfect condition. The combination of tart cranberries sweetened with oranges, another fruit of winter, is one of the classic flavor pairings in baking. There’s a lot to love about these muffins – their bright orange flavor and tangy cranberry bite. But the ingredients aren’t just yummy, they’re really convenient, too. You don’t even need any non-dairy milk, just the juice from the oranges.

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Prep  time	Baking time	Serves
20  mins	20 mins	4 persons

Recipe Type: Baking

Cuisine:  American

Ingredients All-purpose flour -2 cups Sugar – 2/3 cups Baking powder – 2 tsp Baking soda – ½ tsp Salt – ½ tsp Fresh orange juice – 1 cup Canola oil – ½ cup Orange zest – 2 tbsp. Vanilla extract – 2 tsp Almond milk – ¼ tsp Cranberries – 2 cups

Method

1. Take all the ingredients ready and preheat oven to 375 F. 

2. Lightly grease a muffin tin. In a large mixing bowl, mix in a separate bowl add canola oil, sugar, orange juice, orange zest and vanilla. 

3. Now Mix together flour, baking powder, baking soda and salt. Just blend until all wet ingredients are moistened. 

4. About 1/2 way through add all the cranberries. 

5. Spoon mixture into prepared pan filling cups 3/4 full and bake for 20 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. 

6. Remove from oven and let cool in pan for 5-10 minutes, then remove muffins and let cool completely on wire rack.

Notes

Almond milk can be replaced with normal milk too.

Orange zest generally gives flavour to the recipe.