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Orange Cranberry Muffins

Prep

Cook

Total

Yield 12 mini muffins (6 regular size muffins)

Lighter than muffins you buy at the store, these little gems are perfectly orange, perfectly cranberry and perfectly yum…without all the guilt!

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

- (1) cup Flour: Available Here

- (1/2) cup Orange Juice: Available Here

- (1/2) cup Dried Cranberries (Fresh Cranberries can be used when in season): Available Here

- (1/2) cup Sugar: Available Here

- (2) Tablespoons Butter: Available Here

- (1) large Egg: Available Here

- (3/4) teaspoon Baking Powder: Available Here

- (1/4) teaspoon Baking Soda: Available Here

- (1/2) teaspoon Salt: Available Here

YOU'LL ALSO NEED:

- Mini Muffin Pan: Available Here

- Mixing Bowl: Available Here

- Silicone Spatula: Available Here

- Measuring Cups: Available Here

- Measuring Spoon: Available Here

- Mini Muffin Cups: Available Here

Instructions

  1. Combine the dry ingredients: Flour, Sugar, Baking Powder, Baking Soda and Salt. Lightly stir.
  2. Melt butter in microwave and beat Egg.
  3. To dry ingredients, add melted Butter, beaten Egg, Orange Juice and Cranberries. (If using Fresh Cranberries, just a little more Sugar)
  4. Thoroughly mix with Silicone Spatula until batter is well-incorporated.
  5. Line Muffin Pan with Muffin Cups.
  6. Fill each Muffin Cup about 2/3 full of batter.
  7. Bake at 350°F for about 10-12 minutes or until the tops start to darken and a toothpick comes out clean. (If cooking full-size muffins, increase cooking temperature to about 25 minutes.)

When cooled, I like to lightly dust with Powdered Sugar, but they’re great without Powdered Sugar too!

Enjoy!

Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/orange-cranberry-muffins