This is the last muffin recipe for the cookbook. Only one more pie, two more soups, and… we will be done.
Servings: 9
Fresh
1 egg
1 cup milk
2 tsp. orange zest
10 oz. cranberries
Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup plus 3 Tbsp. granulated sugar, divided
1/2 tsp. salt
1/4 cup canola oil
Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, 3/4 cup sugar, and salt, and set aside.
Prepare topping
In a small dish combine remaining 3 Tbsp. sugar and orange zest and set aside.
Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add milk and oil and stir to combine.
Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined and set aside. Roughly chop cranberries. Add cranberries and stir until distributed throughout batter.
Bake muffins
Fill 9 muffin tins with liners or spray with cooking spray. Drop batter into muffins by the spoonful evenly among 9 cups. Sprinkle the top of each unbaked muffin with the orange zest-sugar mixture. Bake for 25 minutes.
Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.
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