Description
Quick cranberry orange muffins are a delightful treat, perfect for any time of day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh cranberries, chopped
- 1 orange, zested and juiced
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Add the chopped cranberries and orange zest. Stir well.
- In another bowl, whisk the egg, milk, orange juice, and oil together.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
- You can use frozen cranberries if fresh ones are not available.
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- Consider using almond milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: quick cranberry orange muffins