- 1 2/3 cup all purpose flour
- 3/4 cup cane sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup cranberries ( dried or fresh)
- 2 eggs
- 3/4 cup oil
- 1/2 cup milk of your choice
- 1/4 cup orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
Preheat oven to 350 F. Line muffin pan with cupcake liners and spray with oil. Set aside.
In a large mixing bowl, add all purpose flour, sugar, baking powder, baking soda and salt. Mix well and keep it aside.
In another bowl, add eggs, oil, orange juice, orange zest, milk and vanilla extract. Mix until well combined.
Pour the wet ingredients mixture into the flour mixture. Mix gently using a hand whisk, until well combined. Do not over mix. Fold in cranberries.
Divide the batter equally into the muffin cups. Optional- sprinkle cane sugar on top of muffins.
Bake in oven for 25 minutes. Check the doneness of muffins by inserting a tooth pick or skewer. Let the muffins cool in pan for 5 minutes. Remove from pan and let them cool completely on a wire rack.
Serve the muffins and enjoy!
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