Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup vegetable or canola oil
  • 2/3 cup orange juice
  • 2 teaspoons grated orange zest
  • 1 cup fresh/frozen cranberries, chopped*
  • 1 cup powdered sugar
  • 1 1/2 teaspoons orange juice
  • 1/4 cup heavy cream or half-and-half

Instruction

  • Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin cups and spray lightly with nonstick cooking spray.
  • In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In a separate small bowl, lightly beat egg and add oil, orange juice and zest; blend well. Stir wet ingredients into dry ingredients, just until moist; do not to over-mix. Fold in chopped cranberries. Evenly divide batter between muffin cups.
  • Bake for 25 minutes, until muffins are golden and a toothpick inserted into a muffin comes out clean.
  • To prepare glaze, mix all ingredients in a medium bowl. If you prefer a thinner glaze, add more milk. Dip tops of cooled muffins into glaze and set on a wire rack.
  • Store muffins in an re-sealable container at room temperature or in your refrigerator.
  • Enjoy!