Description
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Ingredients
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup white sugar
- ¼ cup vegetable oil
- 1 egg, beaten
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 ½ cups chopped cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour
- baking powder
- and salt together into a bowl.
- Beat sugar and vegetable oil in a large bowl with an electric mixer until light
- about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups
- filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed
- 20 to 25 minutes. Cool in the tins briefly
- then transfer to a wire rack to cool completely.
Servings: 12