Orange Cranberry Muffins (Print version)
Orange zest flavors the batter of these simple oil-based muffins, while fresh cranberries bring sharp little bursts of fruit.
# Ingredients:
Ingredients
01 -
250 g plain flour
02 -
150 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
2 large eggs
06 -
120 ml milk
07 -
80 ml neutral oil
08 -
60 ml orange juice
09 -
Zest of 1 orange
10 -
150 g fresh cranberries
# Instructions:
01 -
Heat oven to 190°C / 375°F. Line a 12-cup standard muffin pan with paper liners. Halve any very large cranberries.
02 -
Whisk flour, sugar, baking powder and salt in a large bowl.
03 -
Whisk eggs, milk, oil, orange juice and zest in another bowl. Pour into the dry ingredients and fold gently until just combined.
04 -
Fold in cranberries with a few strokes. Divide batter evenly among the 12 muffin cups.
05 -
Bake 20–25 minutes until risen and golden and a skewer inserted into a muffin center comes out without wet batter. Test beside a berry pocket.
06 -
Cool in the pan 5 minutes, then move to a rack for another 5 minutes before serving. Do not leave them in the hot pan to steam.
07 -
Store cooled muffins airtight for up to two days at a cool room temperature, or freeze for up to two months. Thaw covered and warm gently if desired.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.