Ingredients for Truly Orange Cranberry Muffins
- 1 Navel Orange
- Juice of 1 orange
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (150g) dried cranberries
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How to Make Truly Orange Cranberry Muffins
- Zest one orange and place the zest in a blender or food processor.
- Juice the orange and add both the juice and segments to the blender.
- Add 1/2 cup (113g) unsalted butter, softened, and 1 large egg to the blender. Blend until smooth.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the orange mixture to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup (150g) dried cranberries.
- Fill greased or lined muffin cups two-thirds full.
- Bake at 400°F (200°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
58g
Fat
25g
Carbs
9g
