These tangy and sweet cranberry-orange muffins are perfect for breakfast or a snack. The fresh cranberries add a burst of tartness while the orange zest provides a citrusy aroma.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberries fresh, coarsely chopped
- 1/2 cup orange juice freshly squeezed
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon orange zest freshly grated
- 1 egg large, lightly beaten
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Stir in the cranberries and orange zest until well combined.
- In another bowl, combine the orange juice, milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 160mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 100IUVitamin C: 6mgCalcium: 40mgIron: 1mg