Moist Orange Cranberry Muffins
Orange Cranberry Muffins recipe
Yield
12 servingsPrep
30 minCook
25 minReady
12 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
oranges
|
|
|
| ¾ | cup |
cranberries
dried |
|
| 1 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| ⅔ | cup |
vegetable oil
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ⅛ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
|
|
| 177 | ml |
cranberries
dried |
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 158 | ml |
vegetable oil
|
|
| 355 | ml |
all-purpose flour
|
|
| 38 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 5.6 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
Directions
The night before: Grate the orange rind.
Squeeze the juice from the orange.
Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.
The next day: Preheat oven to 400℉ (200℃).
Mix the egg, milk and vegetable oil in a small bowl.
Sift together the flour, sugar, baking powder, and salt in a large bowl.
Add the cranberries (with the juice and rind) to the flour mixture.
Add the liquid mixture to the dry mixture.
The batter will be runnier than most muffin batters -- but that's the way it should be.
Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes.
These muffins are very moist and tasty.
