Cranberry and Orange Muffins

They say cranberry and oranges go together like peanut butter and jelly, and I couldn’t agree more!! I will admit I was rather skeptical when the idea was proposed to me as the combination of the two sounded quite absurd. However, its safe to say it was better than expected! There was an abundance of cranberries in the house and I immediately thought of making cranberry juice, but after some research I opted for Cranberry and Orange Muffins. Cranberries are a perfect winter fruit and great during the festive period, if you can’t find fresh cranberries, frozen ones will work too! This recipe is enough for 24 Muffin cases and great for breakfast too!

Cranberry and Orange Muffins 

Ingredients
480g plain flour
3 teaspoons baking powder
1 teaspoon salt
230 g softened butter
200g castor sugar
Zest of 2 oranges
4 eggs
2 teaspoon vanilla extract
3 tablespoon fresh orange juice
1 cup milk
200g fresh cranberries (or frozen if you can’t find fresh)
Granulated Sugar for topping
Method
  1. In a bowl mix together flour, baking powder and salt
  2. In another bowl mix sugar and orange zest, rubbing the sugar and orange zest together so that it’s well mixed.
  3. In a mixer beat butter and sugar together until light and fluffy. Then add in the eggs, vanilla extract, freshly squeezed orange juice and milk. Mix together until well combined.
  4. Add in flour gradually and mix on low until well mixed. Then stir in cranberries, be careful as they can burst or break.
  5. Spoon batter evenly amongst the 2 cases and sprinkle with granulated sugar. Bake for 20-25 minutes or until golden brown at 180 degrees Celsius. Serve warm.
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