Ingredients for Dried Cranberry And Orange Muffins
- 2 cups all-purpose flour
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Vegetable Oil
- 1 large egg
- 1 teaspoon vanilla extract
- Orange Zest
- Dried Cranberries
- Walnuts
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How to Make Dried Cranberry And Orange Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ¼ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and the zest of 1 orange.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently stir until just combined. Do not overmix.
- Fold in 1 cup dried cranberries and ½ cup chopped walnuts or pecans (optional).
- Fill the prepared muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftovers in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
52g
Fat
6g
Carbs
10g
