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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Banana Carrot Muffins

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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.

Banana Carrot Muffins

Delicious and nutritious with a portion of hidden vegetables.These carrot and banana muffins are a great lunchbox option for kids.These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.This recipe delivers a lovely fluffy and sweet muffin that can be enjoyed with or without the icing and easy to freeze. 

Muffins simply has to be included in your recipe collection. It is a quick snack to whip up when the kiddies seem to be getting on your nerves this school holiday. The banana and carrot give these muffins such a lovely light sweetness. The carrots are also just some sneaky extra vegetables. They’re spiced like carrot cake, but have just enough banana flavor.

Prep  time	Cooking time	Yields
30 mins	20 mins	16 muffins

 Recipe Course:  Baking

Ingredients All Purpose flour - 2 cup Baking powder  - 2 tsp Baking soda -1/2 tsp Cinnamon -1 ½ tsp Salt – pinch Vanilla essence – ½ tsp Cooking oil – ½ cup Eggs -2 no’s Carrot shredded -1 cup Ripe long bananas -2 no’s Granulated Sugar – ½ cup Brown sugar – ½ cup Walnuts or raisins – ½ cup

Method 

1. Preheat oven to 350F/180C. Line a muffin pan with paper liners.Keep all the ingredients ready.

2. In another bowl, combine the flour, baking powder, baking soda, salt,nuts and cinnamon. Mix to combine well.In a mixing bowl, whisk together the eggs, mashed banana, vanilla, oil, mixed sugars.

3. Add the dry ingredients to the wet ingredients and mix until almost no visible dry ingredients remain. Beat in vanilla extract until combined. 

4. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. 

5. Line a muffin tin with paper liners or grease very well with oil. Distribute the batter evenly between each muffin liner. They will be just over half full.

6. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean.

7. Remove from the oven and allow to cool on a cooling rack for 15 minutes. Make sure it doesn’t stick to the paper liners.

 8.Serve and enjoy with your family.
Notes

1. Muffins will keep in an airtight container for 4 days at room temperature or in the fridge. When measuring out your mashed banana, use a dry measuring cup. 

2. It won’t level off correctly in a liquid one

3.For 1 cup mashed banana, you’ll need about 2 to 3 medium overripe bananas. For the carrots, you’ll want about 3 to 4 medium carrots to get the grated 1 ½ cups.