Orange Cranberry

muffins

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Featured in: "Daffodil Season"

Add flour mix to rest of batter, still until just combined. Then add:

1 ½ c. cranberries, fresh or frozen

Grease a 12-cup muffin pan and divide batter among cups. Bake 15-20 minutes at 375 degrees. You might want to move the pan to the top rack for the last five minutes of baking, so the muffin bottoms don’t get too brown.

These sweet treats are prefect for breakfast, coffee break, or whenever you need a citrusy pick-me-up. Fresh juice from a few oranges is best, but straight out of the container works, too. Don’t have a fancy tool to zest an orange? No problem, a veggie peeler works just as well. Flick off the bright skin in short strips, trying to avoid the white pith underneath, then finely chop the orange skin. When the muffins are cool, you can drizzle them with a simple glaze or just enjoy them as-is.

 

In a bowl, mix:

2 ½ c. flour

4 t. baking powder

½ t. salt

In a larger bowl, combine:

½ c. vegetable oil

1 ¼ c. sugar

2 eggs

¼ c. milk

½ c. orange juice (2 good-sized oranges should give you enough juice)

1 t. vanilla

1 T. orange zest (from 1 orange)