Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Yield: 12 muffins
Ingredients: 1/2 cup (125 mL) melted butter; 1 cup (250 mL) brown sugar lightly packed; 2 eggs; 2 tsp (10 mL) vanilla extrcact; 1/4 cup (60 mL) Milk; 1 cup (250 mL) orange juice; 1 1/4 cups (310 mL) all-purpose flour; 1 cup (250 mL) whole wheat flour; 1 tbsp (15 mL) finely grated orange peel; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) salt; 1 cup (250 mL) frozen cranberries thawed and drained

This is the Cranberry Orange Muffins recipe.

Prep: 15 min
Cooking: 22 min - 25 min

Yields 12 muffins

Ingredients

1/2 cup (125 mL) melted butter
1 cup (250 mL) brown sugar lightly packed
2 eggs
2 tsp (10 mL) vanilla extrcact
1/4 cup (60 mL) Milk
1 cup (250 mL) orange juice
1 1/4 cups (310 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 tbsp (15 mL) finely grated orange peel
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) frozen cranberries thawed and drained

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Preparation

Cranberry Orange Muffin Prep: Preheat oven to 400 °F (200 °C). Line 2 muffin pans with paper baking cups. Blend butter and brown sugar using a wooden spoon. Whisk in eggs, one at a time, and stir in vanilla, milk and orange juice.

Combine the flours, orange peel, baking powder, cinnamon and salt in another bowl. Make a well in the dry ingredients and pour in orange juice mixture. Blend just until combined. Stir in cranberries. Divide batter between prepared tins.

Bake for 22 to 25 minutes or until muffins spring back when lightly touched. Turn out onto a cooling rack.