No Fuss Cranberry Orange Muffins
Tart, citrusy, and not too sweet… these No Fuss Cranberry Orange Muffins are the perfect seasonal make-ahead breakfast or snack that will keep you going now all the way to Christmas!
-
2
cups
all-purpose flour
-
2
tsp.
baking powder
-
1/2
tsp.
baking soda
-
1/2
tsp.
salt
-
1
large egg
-
1/4
cup
oil
a flavorless one like canola or vegetable
-
1/2
cup
sugar
-
1
cup
fresh cranberries cut in half
-
Zest of 1 orange
-
Juice of one orange plus water to make 3/4 cup
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Preheat oven to 400F and line a muffin tin with liners or cooking spray.
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In a medium-sized bowl mix together the flour, baking powder, baking soda and salt, set aside.
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In a large bowl of a stand mixer or with a handheld mixer, beat the egg, oil and sugar together.
-
Once combined mix in the cranberries, orange zest and orange juice (with water if needed).
-
Add dry ingredients to the liquid and mix until just combined.
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Fill prepared muffin in with batter about 3/4 full, bake for 15 to 20 minutes. They should become a light golden color.
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Once cooked, let stand in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for about 5 days.
Adapted from Company's Coming for Christmas, by Jean Paré.
Nutrition Facts
No Fuss Cranberry Orange Muffins
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.