Ingredients

The following ingredients have 6 Servings
  • 2 cup(s) all-purpose flour
  • 3/4 cup(s) granulated sugar
  • 1 tablespoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 box(es) instant lemon pudding mix, 3.4 oz
  • 1 tablespoon(s) orange zest
  • 1 cup(s) dried cranberries
  • 2/3 cup(s) orange juice
  • 1/3 cup(s) milk
  • 1 teaspoon(s) orange extract
  • 1/2 cup(s) canola oil
  • 1 - egg, slightly beaten
  • 1/2 cup(s) sour cream

Instruction

  • Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
  • Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
  • Microwave for 1 minute, stir, microwave for another minute.
  • Then pour into a strainer to drain.
  • Mix dry ingredients together in a medium bowl.
  • Add orange zest and mix well.
  • Then, add drained cranberries and mix well.
  • Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
  • Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
  • Then spoon batter into a greased or paper-lined jumbo muffin tin.
  • Bake for 30 minutes. Remove from oven to rack.
  • Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.