These cranberry orange muffins are quick to make and packed with fresh, citrusy flavor. They use whole wheat flour for a healthier snack or as part of your brunch spread.
Instructions
1
Preheat and prep
2
Preheat your oven to 400°F. Grease with butter or cooking spray or line a muffin tin with paper liners to ensure easy removal and clean-up later.
3
Combine dry ingredients
4
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
5
Mix wet ingredients
6
In another bowl, whisk together the egg, orange juice and canola oil until well blended.
7
Combine wet and dry ingredients
8
Add the wet mixture to the dry ingredients. Stir until just combined to avoid over-mixing, which can make the muffins tough. Gently fold in the cranberries.
9
Fill muffin cups
10
Fill the greased muffin pan three-fourths full with batter. This allows room for the muffins to rise without overflowing.
11
Bake the muffins for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for five minutes before moving to a wire rack to cool completely.
