Description
Delicious muffins made with fresh cranberries and oranges, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Fresh Cranberries
- Zest and juice of 1 large Orange
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 large Egg
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners or lightly grease it.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, egg, milk, orange juice, and vanilla extract.
- Create a well in the center of the dry ingredients. Pour in the wet mixture and fold gently until just combined.
- Fold in the fresh cranberries and orange zest.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend. For a vegan option, replace egg with unsweetened applesauce or a flax egg.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
