Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon orange zest
  • ½ cup vegetable oil
  • ½ cup milk
  • ¼ cup orange juice
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1½ cups cranberries (fresh or frozen)

Instruction

  • Preheat the oven to 350°F. Spray a muffin pan generously with cooking spray.
  • In a large bowl combine the flour, salt, baking powder and orange zest together.
  • In another medium size bowl, whisk together the vegetable oil, milk, orange juice, eggs, granulated sugar, brown sugar and vanilla extract.
  • Pour the wet ingredients into the bowl with the flour mixture and mix using a spatula until well incorporated. Do not over-mix.
  • Toss the cranberries with a teaspoon of flour then gently fold them into the batter.
  • Fill the muffin cups with the muffin mixture. I find this easier using an ice cream scoop, this way each muffin cup gets the same amount of batter.
  • If you like, you can top each muffin with a couple more cranberries and sprinkle with some brown sugar.
  • Transfer the muffin pan to the oven and bake for 20-25 minutes or until muffins are golden.
  • Let them cool for 5 minutes in the muffin pan, then transfer them to a wire rack to finish cooling.