Cranberry and Orange Muffins …

Welcome to 2015 and Happy New Year to you all !

Let’s kick off with one of my favourite muffin recipes … Cranberry and Orange Muffins … perfect for morning teas and lunchboxes. Why not whip up a batch and freeze them in preparation for the kiddos heading back to school.

Cranberry and Orange Muffins …

 

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Author: Mrs Organised

Serves: 18

Ingredients …

• 2 cups plain flour
• 2 tspns baking powder
• ¼ tspn bicarbonate of soda
• 1 cup castor sugar
• 1 cup dried cranberries
• ⅓ cup orange zest, loosely packed
• 170 g butter, melted and slightly cooled
• 2 eggs
• ⅓ cup milk
• 2 tspns vanilla essence
• ½ cup freshly squeezed orange juice

Method …

1. Preheat oven to 180C (fan forced) and line muffin trays with cupcake wrappers.
2. Combine the plain flour, baking powder, bicarbonate of soda and sugar in a large mixing bowl and stir together.
3. Add cranberries and orange zest and stir through.
4. In another bowl or jug, combine the butter, eggs, milk, vanilla and orange juice. Whisk gently to combine.
5. Pour the wet ingredients into the dry ingredients and stir together until just combined. Be careful not to over mix and the muffin batter will be lumpy.
6. Spoon mixture into prepared muffin tray filling each cupcake wrapper approximately two thirds.
7. Bake for approximately 16 – 17 minutes or until a skewer inserted into the middle of a muffin comes out cleanly.
8. Remove muffins from trays and allow to cool on a cooling rack.

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Clever Tricks, Tips and Hints …

• If you haven’t purchased dried cranberries before, they can be found in the baking aisle at the supermarket. I like the Ocean Spray brand labeled Craisins.

• One large orange or two smaller ones will give you enough zest and juice for this recipe. Alternatively, bottled orange juice will easily substitute.

• These muffins freeze well and this recipe will make approximately 18 muffins.