Jumbo Cranberry Orange Muffins
These muffins are not too sweet! Their delicate flavor is perfect for breakfast or brunch!
Yield
6 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| 2 ½ | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
cranberries, dried
|
*
|
| 1 | large |
eggs
well-beaten |
|
| ¼ | cup |
milk
|
|
| ½ | cup |
orange juice
|
|
| ⅓ | cup |
vegetable oil
or melted margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
cranberries, dried
|
*
|
| 1 | large |
eggs
well-beaten |
|
| 59 | ml |
milk
|
|
| 118 | ml |
orange juice
|
|
| 79 | ml |
vegetable oil
or melted margarine |
|
Directions
Preheat oven to 400℉ (200℃).
Grease and flour jumbo muffin tin.
Sift dry ingredients into bowl; make a well in the centre.
Combine egg, milk, orange juice, and oil or margarine.
Add wet ingredients all at once to dry ingredients.
Stir quickly just until dry ingredients are moistened.
Gently fold in cranberries. Fill muffin tins ⅔ full.
Bake about 25 minutes.
